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Thai
Thai Green Mango Salad
15 min total15 prep0 cook2 servings220 cal
VeganVegetarianPescetarianFlexitarianContains fishContains peanut
A crunchy, tangy Thai salad of julienned unripe mango and carrot tossed with a spicy lime and fish sauce dressing, topped with crushed peanuts and fresh herbs. Light, refreshing, and full of contrast.
Ingredients
produce
- 2green mango
- 1carrot
- 0.5 cupgreen beans
- 1shallot
- 1 clovegarlic
- 1Thai chili
- 2lime
- 2 tbspfresh cilantro
pantry
- 2 tbspfish sauce
- 1 tbsppalm sugar
- 0.25 cuproasted peanuts
Steps
- Peel the green mango and carrot, then julienne both into thin matchsticks.
- Trim the green beans and cut into 1-inch pieces; thinly slice the shallot.
- Mince the garlic and finely chop the Thai chili.
- In a mortar and pestle or small bowl, lightly pound the garlic and chili with the palm sugar until fragrant.
- Stir in the fish sauce and lime juice to make the dressing, adjusting sweetness and sourness to taste.
- Combine the mango, carrot, green beans, and shallot in a large bowl.
- Pour the dressing over the vegetables and toss well to coat.
- Let the salad sit for 5 minutes to allow the flavors to meld.
- Roughly crush the roasted peanuts.
- Transfer the salad to a serving plate and top with crushed peanuts and cilantro before serving.
Tips
- Choose a firm, green (unripe) mango — a ripe, sweet mango will not give the right tart crunch.
- Bruise the chili and garlic slightly with the back of a knife before mixing to release more flavor into the dressing.
- Taste the dressing before tossing and adjust the balance of sour, salty, and sweet to your liking.
- Add the peanuts just before serving so they stay crunchy instead of going soft.
