Green Mango Salad from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi

Ingredients

• 2 tbsp. Fish sauce (nước mắm)
• 2 cloves Garlic, minced
• 2 Thai Bird Chilies, sliced into thin rings, about ⅙ inch (.1 cm.) thick
• 1 tbsp. Dried shrimp, finely chopped or pounded
• 2 tbsp. Lime juice
• ½ cup Red onion, sliced ⅛ inch (0.3 cm.) thick, about 1½- to 2-inch pieces (3.8 to 5 cm.) (rinsed in cool water if strongly flavored)
• ½ cup Asian basil leaves, sliced about ¼ inch (0.6 cm.) thick
• ½ cup Mint leaves, sliced about ¼ inch (0.6 cm.) thick to taste Kosher salt
• 2 tbsp. Light brown palm sugar
• 4 lg. Unripe green mangos, peeled, seed removed and cut into julienne strips, about ⅛ inch (0.3 cm.) thick
• 2 tbsp. Fried shallots or store bough
• ¼ cup Peanuts, roasted in dry pan