Cambodian green mango salad

Ingredients

• 3 tbspdried shrimp
• 1/2green mango
• 1 tbsplime juice
• 1/2 tbspsugar (palm sugar is more typical; white or brown sugar also works)
• 1/2 tbspfish sauce
• 1 tbspmint (or basil, Thai basil or a mix)
• 2 tbspunsalted roasted cashews (or peanuts)

Instructions

1. 1

   Soak the shrimp

   Place the dried shrimp in a small bowl and cover them with hot water. Leave to soak for about 10 minutes.

2. 2

   Grate the mango

   Cut the mango flesh away from the stone, saving the rest for another use or a double batch. Peel it, discard the skin and coarsely grate the flesh into a medium bowl.

3. 3

   Dress the mango

   Stir together the lime juice, sugar and fish sauce, then pour the dressing over the grated mango. Drain the shrimp; rinse them if they seem grainy, then add them to the bowl.

4. 4

   Add herbs and nuts

   Thinly slice the mint or basil and add it to the bowl with the cashews. Mix everything together.

What is Cambodian green mango salad?

Green mango salad is a fresh, tangy dish built around unripe mango, which is firmer and sharper than ripe fruit. This Cambodian-inspired version brings together salty dried shrimp, a lime and fish sauce dressing, herbs and roasted nuts.

The balance of sour, savoury, sweet and crunchy elements makes it refreshing on its own or alongside a fuller meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 18g protein, 12g carbs, 5g fat.

The mango and sugar supply most of the carbohydrate, while the cashews contribute much of the fat and the dried shrimp provide protein. For a more balanced plate, serve a portion with rice or vegetables and a source of additional protein if needed.

Choosing the mango

Firm fruit: Choose a green mango that feels hard and has crisp flesh. A ripe, soft mango will grate less cleanly and make the salad sweeter and wetter.

Coarse grate: Larger shreds keep some bite and stand up well to the dressing and shrimp.

Preparing the dried shrimp

Soaking: Hot water softens the dried shrimp in about 10 minutes, making them easier to eat in the salad. Drain them well before adding so excess soaking water does not dilute the dressing.

Rinsing: If the shrimp feel gritty, rinse them after draining, as the method suggests.

Balancing the dressing

Sour and savoury: Lime juice gives the dressing its sharp edge, while fish sauce adds saltiness and depth. Sugar rounds out those flavours without making the salad dessert-like.

Palm sugar: It is the more typical choice here, but white or brown sugar can also be used as listed.

Keeping the texture lively

Fresh herbs: Thinly sliced mint or basil spreads through the salad without overwhelming the mango. Thai basil is another option, and the herbs can be mixed.

Crunch: Add the roasted cashews at the end and mix just before serving to preserve their contrast with the juicy, grated fruit.

Serving the salad

As a side: Serve it with rice and a savoury main, or add it to a table of other small dishes. Its tartness pairs well with richer foods.

As a light meal: Enjoy it on its own, or serve alongside something more substantial if you want a fuller plate.

Recipe notes & tips

• Use firm, unripe mango so the shreds stay crisp.
• Soak the shrimp for around 10 minutes, then drain them thoroughly.
• Rinse the shrimp if they seem gritty after soaking.
• Grate the mango coarsely rather than into a fine pulp.
• Slice the herbs thinly so they mix evenly through the salad.
• Mix in the cashews just before serving for the best crunch.

Variations

• Try peanuts: Swap the cashews for unsalted roasted peanuts.
• Change the herbs: Use basil or Thai basil in place of mint, or mix them.
• Use palm sugar: Choose it for a more typical version of the dressing.
• Adjust the batch: Use the remaining mango and double the other ingredients for a larger batch.
• Soften the sweetness: Reduce the sugar slightly if you prefer a sharper dressing.

Common mistakes to avoid

• Using ripe mango: It can turn soft and sweet; choose firm green fruit for a crisp salad.
• Skipping the soak: Dried shrimp can be tough; soak them in hot water for around 10 minutes.
• Leaving grit behind: Rinse the drained shrimp if they feel grainy before adding them.
• Adding wet shrimp: Excess soaking water can dilute the dressing; drain the shrimp well.
• Grating too finely: Fine shreds can lose their bite; grate the mango coarsely.
• Mixing too early: The nuts can lose their crunch; add and mix them close to serving.

How to store

Store leftovers in a covered container in the fridge and eat within 1–2 days. The mango will soften over time, and the nuts may lose their crunch; this salad is best served fresh and does not need reheating.

Frequently asked questions