This salad is inspired by a meal we had at the Happy Elephant restaurant during our 2007 vacation in Bo Phut "Fisherman's village" on Koh Samui island, Thailand

  • Total preparation time: 15 minutes
  • Makes 4 servings.


  • 6 tablespoons diced, ripe mango
  • 6 tablespoons diced, drained tomato
  • 6 tablespoons cooked chick peas, cooked
  • 6 tablespoons sweet corn kernels
  • 8 slices cooked red beet
  • 12 leaves of Thai basil ("holy" or "horapha" basil)
  • 2 hand fulls of rucola
  • 2 tablespoons Japanese soy sauce
  • I use "light" soy sauce: "regular" Kikkoman-style soy sauce is loaded with salt!
  • 2 tablespoons toasted sesame seeds
  • 4 fresh coriander sprigs


  • Large bowl
  • Small bowl


  • Mix the mango, tomato, chick peas, corn kernels
  • Put the soy sauce and the sesame seeds in the small bowl and briefly beat with a fork
  • For each person, serve on small bed of rucola
  • Put 2 slices of red beet on top of each person's salad
  • Put several leafs of Thai basil on each salad
  • Drizzle with 1/2 tablespoon of the dressing
  • Add a sprig of coriander to each person's salad

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©2007-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.