Green Mango Salad from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam
Unripe mangos’ pleasantly sour bite is balanced by a blend of sweet palm sugar in this salad, which is punctuated with the bright taste of mint and pan-roasted peanuts. In Vietnam this salad is...
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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
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