Thai salad with mango

This is the food I just love, its light, crisp, clean flavors, tangy dressing, its all about the dressing and marinade!
Another yummy dish for using up mango and veggies hanging around in the fridge. What a beautiful way to get your vegetable intake up, it's so much easier when the food is tasty!

I marinated 1 kg of chicken thighs so I had some for leftover lunches. Marinated in lemongrass, garlic, ginger, fish sauce and sweet chilli sauce/or chopped chilli, cooked on the BBQ.

Makes 4 huge portions or 6 average portions

Ingredients
¼ chinese cabbage (wombok) finely shredded
1 carrot, cut into matchstick size
1 lebanese cucumber, cut into 2 long halves and sliced thinly
1 small and 1 green capsicum, thinly sliced
150g snow peas, thinly sliced on the angle
2 stalks of celery, thinly sliced
125g bean sprouts (half a bag)
60g brown rice vermicelli noodles, cooked and then cooled under running cold water and drained. Cut up with scissors to make the noodles more manageable.
1-2 mangoes, cheeks taken off and using a large spoon to take the flesh from the skin, sliced finely.

Method
Toss everything together and arrange the mango on top. Serve with marinated chicken and Thai dressing. This is just lime juice, sweet chilli sauce and fish sauce, mix with a little water to make your dressing. You can add some minced ginger in too.