Green Mango Salad
Thida Koeut
This zesty, spicy mango salad is an ideal side dish for your next barbecue!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Course Salad, Side Dish
Cuisine Cambodian
Servings 4
Calories 163 kcal
- 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)
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.
Calories: 163kcalCarbohydrates: 40.3gProtein: 2.6gFat: 1gSaturated Fat: 0.2gSodium: 245mgFiber: 4.2gSugar: 35.2gCalcium: 37mgIron: 1mg
Keyword green mango salad