Thai-Style Carrot and Mango Salad

4 Carrots, peeled and grated or julienned
1 Ripe mango
1 - 2 T Fresh chives, chopped
2 T Toasted sesame seeds

Dressing

4 T Pineapple White Balsamic Vinegar
Juice of 1/2 lime
2 T Toasted Sesame Oil
3 T Lime EVOO
Thai Ginger Salt to taste

Combine carrots, mango & chives. Add dressing. Let stand 1 - 2 hours before serving.
Sprinkle toasted sesame seeds.


This comes from my friend, Carol Genovese.