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Cuisine

Green Mango Salad

Featured in the Honolulu Star-Advertiser on May 30, 2018.

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Ingredients:

Green Mango Salad

Dressing:

  • 2 red or green Thai chilies, with seeds, chopped
  • 1 clove garlic, chopped
  • 1/2 cup fresh lime juice
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons vegetable oil
  • 2 teaspoons light brown sugar

Salad:

  • 4 green mangoes, julienned
  • 2 medium shallots, thinly sliced
  • 1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
  • 1/2 cup fresh Chinese parsley leaves
  • 1/4 cup fresh mint leaves
  • 2 tablespoons toasted sesame seeds
  • Kosher salt

Directions:

Dressing:

  1. In a blender, purée chiles, garlic, lime juice, fish sauce, oil, and sugar until smooth.
  2. Refrigerate until ready to use.
  3. In a large bowl, toss mangoes, shallots, peanuts, Chinese parsley, mint, and sesame seeds.
  4. Add dressing in bowl; season with salt.
  5. Serve immediately.

Serves 8.

Tip: Eating the skin of a mango may cause an allergic reaction exposing your face to urushiol, the toxin in poison ivy that causes the itchy rash.

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