Green Mango Salad

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

 INGREDIENTS

• 2 red or green Thai chillies, with seeds, chopped
• 1 clove garlic chopped
• ½ cup fresh lime juice
• ¼ cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons vegetable oil
• 2 teaspoons palm or light brown sugar
• 4 green mangoes or 1 green papaya, julienned on a mandoline
• 2 medium shallots, thinly sliced
• ½ cup unsalted, dry-roasted peanuts, coarsely chopped
• ½ cup fresh cilantro leaves
• ¼ cup fresh mint leaves
• 2 tablespoons toasted dried shrimp (optional)
• 2 tablespoons toasted sesame seeds
• Kosher salt

PREPARATION

• Purée chillies, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
• Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
• DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Nutritional Information

Calories (kcal) 200 Fat (g) 9 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 3 Total Sugars (g)18 Protein (g) 4 Sodium (mg) 760