Cucumber Mango Salad with Chili Garlic Sauce

4 tablespoons Lee Kum Kee Chili Garlic Sauce
4 oz. Lee Kum Kee Plum Sauce
2 tablespoons Lee Kum Kee Sesame Oil
1 oz. vinegar or lime juice
4 cups romaine lettuce
4 oz. cucumbers, peeled and cut into 3/4-inch squares
1 oz. Thai basil, sliced
1 whole mango, ripe, peeled and cut into 1/2-inch squares
4 oz. Mandarin orange segments (canned)
4 oz. grape tomatoes

In a bowl, whisk chili garlic sauce, plum sauce, sesame oil, and vinegar (or lime juice). In a separate bowl, add remaining ingredients. Pour dressing over salad, toss, and serve.


Makes 4 servings.

- Restaurant Hospitality, June 2008