Rainbow Carrot and Green Mango Salad | Club House

Ingredients

• 1/4 cup (60 ml) vegetable oil
• 3 cloves fresh garlic, very thinly sliced crosswise
• 2 tbsps (30 ml) fresh lime juice
• 2 tbsps (30 ml) palm sugar
• 4 tsps (20 ml) water
• 4 1/2 tsps (22 ml) tamarind pulp
• 2 tsps (10 ml) ginger ground
• 2 tbsps (30 ml) Fish Sauce
• 2 tbsps (30 ml) chopped fresh cilantro
• 2 tsps (10 ml) finely chopped fresh Fresno chile
• 1 1/2 cups (375 ml) green mango cut into thin matchsticks (about 2 firm, unripe mangoes)
• 1 1/2 cups (375 ml) matchstick-cut rainbow carrots (about 6 medium carrots)
• 3/4 cup (175 ml) halved cherry tomatoes
• 1/4 cup (60 ml) roasted peanuts chopped
• 2 tbsps (30 ml) sliced green onion cut on a bias