Green Mango SaladMarcus Nilsson
Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.
Recipe information
Total Time
15 minutes
Yield
Makes 8 servings
Ingredients
2 Thai green or red chiles, with seeds, chopped
1 garlic clove, chopped
1/2 cup (or more) fresh lime juice
1/4 cup fish sauce
2 tablespoons vegetable oil
2 teaspoons palm or light brown sugar
4 green mangoes or 1 green papaya, julienned on a mandoline
2 medium shallots, thinly sliced
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons toasted dried shrimp (optional)
2 tablespoons toasted sesame seeds
Kosher salt
Preparation
Step 1
Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
Step 2
Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
Step 3
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Recipe notes
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