Spiraled Mango Salad
Ingredients
For the salad:
- 2 large just-ripe mangoes (firm enough to spiral or julienne)
- 1 cup mixed fresh herbs (mint, cilantro, Thai basil, scallions)
- ½ cup thinly sliced cucumbers (optional)
- ¼ cup crushed toasted peanuts or cashews
- ½ cup crispy shallots (store-bought or homemade)
- ½ cup crispy rice or puffed rice (toasted until golden in a dry pan)
For the fish sauce dressing:
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1½ tbsp palm sugar or brown sugar
- 1 garlic clove, finely grated
- 1 Thai chile or Fresno, finely minced (optional for heat)
- 2 tbsp lime juice
Instructions
- Spiral the mango:
Use a spiralizer to create mango ribbons (or julienne with a knife if they’re too ripe). You want tender but slightly firm flesh that holds shape. - Make the dressing:
Whisk together fish sauce, lime juice, vinegar, sugar, garlic, and chile. Stir until sugar dissolves completely. Taste and balance – it should be bold and bright. - Assemble the salad:
Toss mango ribbons with the dressing and half the herbs. Add cucumbers if using. Let it marinate for 5–10 minutes to absorb flavor. - Finish and top:
Just before serving, sprinkle over crispy rice, crispy shallots, remaining herbs, and chopped nuts. Spoon over a generous drizzle of mango chile crunch.
Pro Tip: Serve this with grilled shrimp, crispy tofu, or sticky rice on the side for a full meal. It’s a refreshing, explosive salad that delivers on flavor and texture — perfect for warm weather or when you want something light but punchy.
Categories: Salads
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