Description
A bright and crunchy salad featuring green mangoes, fresh herbs, and crunchy peanuts, tossed in a flavorful Thai dressing.
Ingredients
Salad Ingredients
- 2 pieces Green mangoes (Firm and tart)
- 1 cup Carrot, shredded or ribboned
- 1 cup Cucumber or bell pepper, chopped (For extra crunch)
- 1/2 piece Red onion or shallot, thinly sliced (A little goes a long way)
- 1/4 cup Fresh cilantro, chopped (Can also use mint)
- 1/4 cup Fresh mint leaves, chopped (Optional)
- 1/2 cup Crunchy peanuts (Can substitute with cashews)
- 1/2 cup Shredded chicken or shrimp (Optional for more filling)
Dressing Ingredients
- 2 tablespoons Fish sauce (Can substitute with soy sauce for vegetarian option)
- 2 tablespoons Fresh lime juice (Use fresh for best flavor)
- 1 tablespoon Palm sugar or brown sugar
- 1/2 teaspoon Chili (Add to taste; garlic is optional)
Instructions
Preparation
- Peel the green mangoes and shred them using a box grater, julienne peeler, or a knife.
- Shred the carrot and slice the cucumber, bell pepper, and red onion thinly.
- Chop a handful of cilantro and a few mint leaves.
- In a small bowl, mix together the fish sauce, lime juice, sugar, and chili. Stir until the sugar dissolves.
- Toss the mango and veggies with the dressing.
- Top with peanuts right before serving to keep them crunchy.
Notes
Best served fresh. Store components separately to maintain crunch.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Thai