Thai Mango Salad with Peanuts | RICARDO

Ingredients

• 3 tbsp (45 ml) vegetable oil
• 1 tbsp (15 ml) fish sauce
• 1 tbsp brown sugar
• 1 tbsp (15 ml) rice vinegar
• 2 ripe, firm mangoes, peeled and sliced into large julienne
• 2 Lebanese cucumbers, sliced into large julienne
• 2 green onions, thinly sliced
• 1 red bell pepper, seeded and sliced into large julienne
• 1/4 cup (10 g) cilantro, finely chopped
• 1/4 cup (40 g) roasted peanuts, roughly chopped
• 1/8 tsp red pepper flakes