I’ve never really been a fan of mangoes. I think it was due to just growing up and being picky and then my mum being very cautious about letting us try new things. She was probably just grateful we would steal cut up raw veges from the chopping board to be honest!
Thankfully heading to Vietnam as much as I do has opened me up to some AMAZINGLY awesome and tasty plant based meals. This salad is ever so fresh and tangy and is very straightforward to make AND it goes as a side for so many other dishes!
| Prep Time | 10 Minutes |
| Servings |
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Ingredients
- 1 large Carrot sliced or shredded
- 2 large Green Mango Shredded – MUST BE GREEN! Available at fresh markets or Asian grocers
- 2 tbsp Peanuts Salted. Roasted if possible
- 1 Cup Bean sprouts
- 1 cup Fresh Mint Leaves
- 1 cup Coriander or basil – OR BOTH!
- 1 small Lime Juiced
- 3 tbsp Shallots Fried (available from Asian section of supermarket
- 2 tbsp Sugar White
- 2 tbsp Fish Sauce
- 1 tsp garlic or Sweet Chilli if you prefer
Ingredients
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Instructions
- Peel mangoes and cut flesh from around the seeds. chop finely into little matchstick size slices
- Prepare carrot in the same way
- Combine in a bowl with bean sprouts, roughly chopped herbs and mix well (just use your hands it’s easier).
- Sprinkle fried shallots over the top
- Roast salted peanuts over medium heat in a frying pan until colour starts to darken slightly and smells like nutty popcorn.
- Crush with a mortar and pestle until all broken up
- Prepare dressing by stirring sugar into lime juice until dissolved and add fish sauce until flavours balance (sour, sweet and salty). add garlic and chilli and stir.
- Sparingly drizzle onto salad and mix through
- ENJOY. I REPEAT ENJOY!!! 😀
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