Green Mango & Cashew Salad
- 2 cloves smashed garlic
- 8 thin slices fresh ginger
- 2–4 Thai bird chilies
- 3 tablespoons fresh lime juice
- 1 tablespoon Thai palm sugar or light brown sugar
- 1 tablespoon fish sauce
- Pinch of sea or kosher salt
- 1/4 cup (.88 oz/25 g) thinly sliced shallots
- 3–4 unripe mangos* (about 4 lb/1.5 kg), peeled, seed removed and cut into matchstick strips to yield 6 cups (2.75 lb1.25 kg)
- 2 teaspoons finely sliced kaffir lime leaves (about 6 leaves) or 1 teaspoon minced lime zest
- 1/4 cup (.35 oz/10 g) roughly chopped coriander leaves (cilantro)
- 1/4 cup (1.4 oz/40 g) crushed or chopped toasted cashews
serves 4 to 6 servings.
Each bite is packed with explosions of tart, sweet, salty and spicy shards of mango and roasted cashew with aromatic fresh lime juice. This salad is a quintessential example of the Thai balance of tastes: umami-filled salty fish sauce, rich palm sugar and sour mango.
Pound the garlic, ginger and chilies using a mortar and pestle, or pulse in a processor until it forms a coarse paste. Add the lime juice, sugar, fish sauce and salt. Mix until the sugar is dissolved. Use this dressing to coat the shallots, mangos, kaffir lime leaves and coriander leaves.
Take a big bite of the coated mango and adjust seasoning with lime juice, fish sauce, sugar and salt.
Spoon onto serving bowl and sprinkle with chopped cashews.
Source: Easy Thai Cooking, by Chef Robert Danhi
Photo credit: Christian Clements and Susie Donald