Green Mango and Herb Salad
4 servings
15 minutes
Green mango and herb salad is a vibrant representative of Thai cuisine filled with freshness, spiciness, and a light tanginess. This salad combines the crunch of green mango and carrot, the freshness of herbs and sprouts, the heat of chili, and the savoriness of fish sauce. Its roots trace back to Thailand's street food traditions where the balance of sweet, sour, salty, and spicy is the foundation of gastronomic pleasure. Nuts add extra texture and rich flavor to the salad. It’s an ideal dish for a light dinner or refreshing snack on a hot day. Thanks to the combination of ingredients, the salad is not only tasty but also rich in vitamins, making it an excellent choice for those mindful of their diet. Serve it chilled while enjoying every note of its exotic flavor.
1
Peel the mango and cut it into thin strips, place in a bowl and add shredded carrot, sprouts, finely chopped chili, finely chopped green onion, cilantro, mint, and basil.
- Green (unripe) mango: 1 piece
- Carrot: 1 piece
- Bean sprouts: 0.5 glass
- Fresh chili pepper: 1 piece
- Green onion tops (scallion greens): 1 piece
- Chopped cilantro (coriander leaf): 1 tablespoon
- Chopped mint leaves: 1 tablespoon
- Chopped basil leaves: 1 tablespoon
2
In a small bowl, mix fish sauce, lime juice, and sugar. Drizzle over the salad and gently toss.
- Fish sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Palm sugar: 1 tablespoon
3
Serve sprinkled with nuts.
- Roasted peanuts: 30 g
