This article presents a vibrant salad recipe featuring thinly sliced beefsteak tomatoes, sweet beetroot, and ripe mango, elevated with a fragrant dressing of toasted cashews, chilies, lime juice, fish sauce, and soy sauce. The contrasting hot and cold elements create a delightful eating experience, especially served on warmer days. Variations include substituting cucumber for beetroot and adding cooked prawns and fresh coriander. The dish serves as a colorful side, exemplifying a fusion of flavors and textures.
This salad beautifully marries the juiciness of ripe tomatoes and mango with the earthiness of beetroot, enhanced by a warm, nutty dressing.
The hot dressing made with cashews and chillies adds a savory depth, creating a sensational contrast with the fresh fruits and vegetables.
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