Thai Green Mango Salad
This vibrant Thai Green Mango Salad delivers a bold, tangy punch with its punchy dressing of fish sauce, palm sugar, lime, fiery chili, garlic, and shallots. The combination of tender cooked shrimp, juicy tomato, crisp shredded carrot, and unripe mango’s signature crunch creates a refreshing yet deeply savory bite. The balance of sweet, sour, salty, and spicy makes it irresistibly addictive, while the mango’s natural brightness keeps each mouthful lively. A perfect dish for warm days or when a bright, zesty salad is needed to cut through richer meals.
Ingredients
- fish sauce6.0 servings
- thai palm sugar6.0 servings
- limes4.0
- to 3 chilli padis2.0
- garlic1.0 clove
- shallots2.0
- shrimps1.0 tablespoon
- tomato1.0
- carrot1.0 cup
- mangoes3.0 cups
- long beans2.0 inches
- roasted coarse peanuts4.0 tablespoons
Nutrition
Directions
- 1
Peel and julienne the green mangoes and carrots into thin strips. Set aside in a large bowl.
- 2
Trim and cut the long beans into 1-inch pieces. Thinly slice the shallots and tomato into wedges.
- 3
Finely chop the garlic and bird's eye chilies. Pound them together with a mortar and pestle to form a rough paste.
- 4
Add the palm sugar and fish sauce to the mortar. Squeeze in the lime juice and stir until the sugar dissolves.
- 5
Pour the dressing over the mango and carrot strips. Toss well to coat evenly.
- 6
Add the long beans, shallots, tomato, and dried shrimp. Toss gently to combine.
- 7
Fold in the roasted peanuts and transfer to a serving plate. Garnish with extra peanuts and chilies if desired.
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