Cambodian green mango salad
This Cambodian green mango salad is easy to make, light and versatile. Perfect for summer.
Servings: 2
Calories: 160kcal
Save
Ingredients
- 3 tablespoon dried shrimp
- ½ green mango
- 1 tablespoon lime juice
- ½ tablespoon sugar (palm sugar more typical, but white or brown also fine)
- ½ tablespoon fish sauce
- 1 tablespoon mint (or basil/Thai basil or a mix of them)
- 2 tablespoon unsalted roasted cashews (or peanuts)
Instructions
- Put the shrimp in a small bowl and cover with hot water. Leave to soak for around 10 minutes.
- Meanwhile cut the half mango from the stone (save rest for another time or make a double batch). Peel and discard the skin then coarsely grate the flesh. Put in a medium bowl.
- Mix together the lime juice, sugar and fish sauce and pour over the grated mango. Drain the shrimp, rinse if they seem grainy and add to the bowl.
- Thinly slice the mint/basil and add it, along with the cashews and mix everything together.
Video
Notes
(see video above)
Serves 2 as a small appetizer/side, or 1 as more of a light lunch. Obviously if you add squid/fish it will bulk it out more.
Nutrition
Calories: 160kcal | Carbohydrates: 12g | Protein: 18g | Fat: 5g | Cholesterol: 252mg | Sodium: 1135mg | Potassium: 117mg | Sugar: 9g | Vitamin A: 480IU | Vitamin C: 17.2mg | Calcium: 89mg | Iron: 2.1mg
Tried this recipe?Please consider Leaving a Review!