Thai Mango Salad

Ingredients

• 1 medium unripe green mango
• 1 small carrot
• 1/2 cucumber
• 1/2 cup Vietnamese cilantro (or regular cilantro, Thai basil)
• 1/4 cup roasted peanuts
• 1/4 cup fried shallots
• 2 tbsp soy sauce (or vegan fish sauce)
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tbsp sweet chili sauce

Instructions

1. 1

   Prepare the mango and vegetables: Peel the mango and carrot, and grate them into long strips using a vegetable grater or a food processor fitted with the grater disc. Transfer to a large mixing bowl.

2. 2

   Thinly slice the cucumber into strips and add it to the bowl.

3. 3

   Prepare the dressing: In a small bowl, stir together the soy sauce, lime juice, sugar, and sweet chili sauce.

4. 4

   Pour the dressing into the bowl and toss to coat. Add the Vietnamese cilantro, roasted peanuts, and fried shallots and stir again. Serve immediately!

5. 5

   This salad is best served the same day but will keep for up to 2 days in the refrigerator.