Vietnamese Mango Salad
- RECIPE MAKES: 4
- PREP TIME: 10 min
- COOK TIME: 1hr 20 min
Tropical fruit is in season, as well as making delicious, sweet drinks and dishes, it is ideal as a salad ingredient. Try making this Vietnamese salad – it is fresh and full of interesting textures.
Place mango in a salad bowl, toss with salt and chilli powder. Heat oil in a small wok, fry garlic and spring onion until garlic starts to smell fragrant (but is not browned). Add fried shallots and palm sugar and mix well.
Quickly stir in soy sauce and remove wok from heat. Tip contents of wok over mango, and toss well. Garnish generously with sprigs of mint and coriander. Serve.
PROTEIN FREE
TOP TIPS
If green mangoes are not available, try substituting with 4 small Granny Smith apples.
Fried shallots are available, packaged, in most large supermarkets, and Asian grocery stores.
We used Ayam brand soy sauce, if another brand is used, remember to check protein content (some soy sauces will provide > 4.5g protein/100ml).
If you desire extra heat in this dish, try adding some fresh, thinly sliced chilli.
- 4 green mangoes, peeled and thinly sliced
- 1 tsp salt
- ½ tsp chilli powder
- 1 Tbsp vegetable oil
- 2 cloves garlic, finely chopped
- ½ cup finely sliced spring onion (including a lot of green)
- 2 Tbsp fried shallots (see tips below)
- 1 tsp palm sugar
- 1 Tbsp light soy sauce (see tips below)
- Fresh mint and Vietnamese coriander
