Chinese-Style Mango Salad

Green, firm mango julienned for a sharp crunch. The dressing binds everything with a biting acidity and a hint of chili that warms the palate.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 190
• Protein: 4 g
• Carbs: 23 g
• Fat: 8 g

Ingredients

• 2 pc Mango ( green, julienned )
• 1 pc Carrot ( julienned )
• 0.5 pc Cucumber ( seeded, julienned )
• 0.5 pc Red onion ( thinly sliced )
• 1 pc Hot chili pepper ( minced )
• 1 pc Garlic ( minced )
• 30 ml Lime juice
• 2 tbsp fish sauce
• 1 tbsp Brown sugar
• 1 tbsp Sesame oil
• 30 g Peanut ( roasted and crushed )
• 0.5 pc Coriander ( chopped bunch )
• 10 g Fresh ginger ( grated )

Instructions

1. Vegetable preparation

   Peel the mango and carrot. Cut them into very fine julienne strips, like matchsticks. Do the same with the cucumber, removing the watery core. Finely slice the red onion.

2. Dressing preparation

   Mince the garlic and chili, and grate the fresh ginger. In a bowl, dissolve the brown sugar in the lime juice and fish sauce. Add the garlic, chili, ginger, and sesame oil. Mix until the dressing is smooth.

3. Mixing and finishing

   Combine the fruits and vegetables in a salad bowl. Pour the dressing over and mix gently so every piece is well coated and glossy. Add the chopped cilantro and crushed peanuts just before serving.

Chef's tips

• Choose truly green mangoes, they should be as hard as apples.
• Do not prepare the salad too far in advance, the salt in the fish sauce will draw out the fruit juices.

Storage

Keep refrigerated for up to 12 hours, but it loses its crunch quickly.