Side Asian

Green mango salad

Name: Green mango salad recipe
Yield: 6
Cuisine: /asian
Ingredients: 755g mango; 1 long red chilli, sliced into thin matchsticks (seeds left in); 1 handful Vietnamese mint, leaves picked; 1 handful mint, leaves picked; 1 handful perilla (also known as shiso, from Asian grocers), leaves picked; 1 handful coriander, leaves picked; 35g peanuts; 40.00 ml fried shallots; Prawn crackers and lime wedges, to serve; 80ml lemon juice; 40.00 ml caster sugar; 20.00 ml fish sauce; 1 garlic clove, crushed; 1 red bird’s-eye chilli, finely chopped; 1 tsp freshly ground black pepper

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by Merrick Watts

CONTRIBUTOR

Sep 22, 2023

“This is a super salad base. To this you can add cooked prawns, fish or even crispy pork belly. If you can’t find green mango, green papaya also works. Serving with the prawn crackers is a fun and delicious way to scoop up the salad to eat.” – Merrick Watts

3 (755g) small green mangoes, peeled and sliced into thin matchsticks
1 long red chilli, sliced into thin matchsticks (seeds left in)
1 handful Vietnamese mint, leaves picked
1 handful mint, leaves picked
1 handful perilla (also known as shiso, from Asian grocers), leaves picked
1 handful coriander, leaves picked
1/4 cup (35g) roasted peanuts, chopped
2 tbs fried shallots
Prawn crackers and lime wedges, to serve

Dressing

1/3 cup (80ml) lemon juice
2 tbs caster sugar
1 tbs fish sauce
1 garlic clove, crushed
1 red bird’s-eye chilli, finely chopped
1 tsp freshly ground black pepper

Method

1.

For the dressing, combine all ingredients in a jar with a screw-top lid and fasten lid. Shake until well combined and the sugar has dissolved (the dressing can also be made ahead and stored in the jar in the fridge for a couple of days – the flavour really develops).
2.

Place mango, chilli and herbs in a large serving bowl and toss to combine. Pour over dressing and toss to coat. Sprinkle with roasted peanuts and shallots.
3.

Serve with crackers and lime wedges.