Green Mango Salad (Thai)

There are many different versions of Green Mango Salad. While it is typically Thai, it is also served in Indonesia and other areas of Southeast Asia. Here are two versions I have tried and like.

Green Mango Salad 1

1 large (or 2 small) green mangos, thinly sliced into julian strips

1 large red bell pepper, in thin julien strips

1 large green bell pepper, in thin julien strips

1 large red onion, thinly sliced (or 4-5 spring onions, sliced on the diagonal)

1 small hot chilli pepper, finely diced

10 medium shrimp, cooked, peeled and de-veined

1 tablespoon chopped coriander (for garnish)

1/4 cup soy sauce

Dressing

5 teaspoons sugar

½ teaspoon black pepper

3 teaspoons fish sauce

2 tablespoons vegetable oil

few drops of sesame oil

• Marinate the shrimp in soy sauce for about half an hour. 
• Combine sugar, pepper, fish sauce and oils in a small bowl and set aside. 
•  Put the mango together with all the sliced vegetables in a salad bowl. 
• Top up with the shrimp. 
• Spoon over the dressing. 
• Sprinkle with coriander.

 

Green Mango Salad 2

1 tablespoon chili paste

1 tablespoon chunky peanut butter

1 tablespoon fish sauce

juice of a lime

1 green mango, peeled and julienned

1 green tomato, in thin wedges

1 cucumber, sliced like match sticks

2 shallots, thinly sliced

1 green onion, finely chopped
salt and pepper
1/2 to 1 red bell pepper, seeded, stemed and julienned
1-2 sprigs Thai basil or coriander leaves

• Combine the chili paste, the peanut butter, the lime juice and the fish sauce. 
• Toss the mango, tomato, shallots and cucumber. 
•  Add salt and pepper to taste. 
•  Garnish with green onions, red pepper and basil or coriander.