Chinese-Style Mango Salad
Ingredients
- 2 pcMango (green, julienned)
- 1 pcCarrot (julienned)
- 0.5 pcCucumber (seeded, julienned)
- 0.5 pcRed onion (thinly sliced)
- 1 pcHot chili pepper (minced)
- 1 pcGarlic (minced)
- 30 mlLime juice
- 2 tbspfish sauce
- 1 tbspBrown sugar
- 1 tbspSesame oil
- 30 gPeanut (roasted and crushed)
- 0.5 pcCoriander (chopped bunch)
- 10 gFresh ginger (grated)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 12 hours, but it loses its crunch quickly.
