another publication by IMAGE asia

Mangosteen Salad


April 2018

For the salad

  • 80g mixed salad leaves
  • 20g yam beans
  • 20g green papaya
  • 4 steamed medium sized prawns
  • 2 cherry tomatoes
  • 20g roasted cashew nuts

For seasoning

  • 2 tbsp pure virgin olive oil
  • ½ tbsp balsamic vinegar
  • ½ tbsp red wine vinegar
  • 1 small red onion thinly chopped
  • 3 leaves of fresh mint thinly chopped
  • 1 bird chili thinly chopped
  • salt & pepper

For decoration

  • 1 red cabbage leaf (the whole leaf)
  • a few mint leaves (whole leaves)
  • chives
  • 2 cherry tomatoes
  • 1 tsp deep fried red onion, shredded
  • 1 mangosteen fruit (seasonal availability)

Mix the ingredients of the salad.

Prepare the seasoning by mixing the ingredients in a bowl; add the mixed salad.

On the plate lay out the red cabbage leaf, garnish with the seasoned salad and top with the deep fried shredded red onions. Decorate with the mint leaves, the chives, cherry tomatoes and the mangosteen fruit.

About the chef Suriyan Kitsalai

Khun Mek ‘Suriyan Kitsalai’ has worked in the Mangosteen’s kitchen since the opening of the resort in 2003. Over the years, he gained valuable experience from working with several international chefs. Some special Mangosteen signature dishes are prepared using secret recipes, all of which he has known by heart since day one. He is our Chef’s right-hand man and most valuable for continuity and teamwork.

  • Chef Suriyan Kitsalai