Green Mango & Cashew Salad
Servings 4
Ingredients
- 2 Cloves Smashed Garlic
- 8 Thin Slices Fresh Ginger
- 2-4 Thai Bird Chilies
- 3 Tbsp Fresh Lime Juice
- 1 Tbsp Thai Palm Sugar or Light Brown Sugar
- 1 Tbsp Fish Sauce
- Pinch of Sea or Kosher Salt
- ¼ Cup (.88 oz/25 g) thinly Sliced Shallots
- 3-4 Unripe Mangos (about 4lb/1.5kg) Peeled, Seed Removed, and Cut Into Matchstick Strips to Yield 6 Cups (2.75lbs/1.25 kg)
- 2 Tsp Finely Sliced Kaffir Lime Leaves (about 6 leaves) or 1 Tsp Minced Lime Zest
- ¼ Cup (.35 oz/10mg) Roughly Chopped Coriander Leaves (Cilantro)
- ¼ Cup (1.4oz/40g) Crushed or Chopped Toasted Cashews
Recipe Notes
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.