Green Mango Salad
This zesty, spicy mango salad is an ideal side dish for your next barbecue!
Equipment
- Papaya slicer mandolin slicer is an alternative
- Large bowl
Ingredients
- 3 Unripe mangoes small-medium size
- 2 tspn Fish sauce you can use soy sauce if you prefer it over fish sauce
- ½ tspn Sugar use palm sugar or brown sugar for hints of caramel in the flavor
- ½ tspn MSG
- 1 Shallots
- 5 cloves Garlic
- 3 Chili peppers (you can use red pepper flakes as an alternative). 3 chilies will provide medium heat; feel free to add more chilies to make this side dish a scorching one.
Optional Ingredients
- Fresh lime juice to taste (you may want to add fresh lime juice if the green mangoes you're using have started to ripen and thus lack acidity)
- Green onion to taste
- Dried shrimp to taste
- Shrimp paste to taste
- Thai basil to taste (as a garnish)
Instructions
- Wash and peel the raw mangoes, then shred them into thin strips using either a papaya slicer or a mandolin slicer and place the slices into a large bowl.
- Cut the shallot into thin slices and add to the bowl with mangoes.
- Clean and mince the garlic cloves, then add the minced garlic to the same bowl.
- Cut the chili peppers into small pieces, then add them to the bowl.
- Add the rest of the ingredients (including any of the optional additives) to the bowl with the salad.
- Toss the salad thoroughly with your hands.
