Asian Green Mango Salad would be my all-time favorite. It has everything I love. Spicy, sweet and tangy with an unmistakable Asian flavor. Alternatively, you might prefer to use a Green Paw Paw for the exact same salad with a little more crunch. And if you’re out to impress, give my edible rice paper serving bowl a try. It’s easy to do and makes a novel table centerpiece. Both salads are perfectly paired with my Chinese Iceberg Salad.
| Prep Time | 20 minutes |
| Cook Time | 0 |
| Servings |
people
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- 1 Green Mango or 1/2 green paw paw. *see notes below
- 1-2 small spring oinions thinly sliced
- 2 tbs unsalted peanuts dry roasted & coarsly chopped
- 1 small handful fresh coriander leaves
- 1 small handful fresh mint leaves
- 1 tbs sesame seeds toasted (I use a mixture of white & black seeds)
- 6 cherry tomatoes halved
- 1 birdseye chilli with the seeds
- 1 garlic clove
- 1 lime juiced
- 1 tbs fish sauce
- 1 tbs oil canola or vegetable
- 1 tsp palm sugar (grated) or brown sugar
Ingredients
Salad Ingredients
Dressing Ingredients
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- To dry roast the peanuts, place them in a small pan over a low flame for a few minutes (no oil needed), shaking regularly until golden brown. Set aside
- To dry roast the sesame seeds, place them in a small pan over a low flame for a few minutes (no oil needed), shaking regularly until the white seeds are toasted. Set aside
- Coarsely chop the chilli (including the seeds) and garlic and grind in a mortar and pestle with the sugar until smooth. Add Lime juice, oil and fish sauce, mix to combine and refrigerate in a small jar until required. Alternatively, finely dice the chilli and mince the garlic clove. Combine with the remaining dressing ingredients. Pour into a small jar, shake and refrigerate. The dressing can be made well in advance.
- Peel the mango or paw paw and julienne on a mandolin. Place in a medium sized mixing bowl. Add the spring onions, tomatoes and herbs (if the leaves are small, there is no need to chop, just pluck them from the bunch). Add the chopped peanuts and toasted sesame seeds (reserve a few sesame seeds & nuts as garnish)
- Pour over the dressing and mix to combine. Transfer into a decorative bowl or the edible rice paper serving bowl (see notes below), sprinkle with extra sesame seeds, peanuts and serve.
- Place the Rice Paper Sheet in the microwave rough side up and zap on high for 30 seconds to one minute depending on the strength of your oven. It will puff up into shape before your eyes. If it starts to brown, turn it off immediately. If it breaks during cooking, you can still serve the pieces as a yummy side to the salad and try again.
- This is the Brand of Rice Paper i buy. It is available in most Asian Grocery stores. Try to purchase a packet without broken sheets (and good luck with that).
When purchasing Green Mangoes ( Nam Doc Mai are my favorite ), go for the smaller, very green and firm fruit and store them in the fridge to stall the ripening as much as possible. Ideally, the mango should be hard to give a crunchy texture in your salad. Seasonally, they are available in markets and in Asian grocers. Alternatively, you can use green paw paw or papaya. Peel, remove the seeds and julienne
