Vietnamese Green Mango Salad with Peanuts

• 2 Lime
• 2 tbsp Palm sugar
• 2 tbsp Fish sauce
• 1 clove Garlic
• 1 small Red chili pepper
• 1 large Mango, unripe
• 1 medium Carrot
• 1 medium Cucumber
• 10 g Fresh mint
• 10 g Fresh coriander
• 40 g Roasted peanuts

1. Finely grate the zest of 1 lime into a mixing bowl, then squeeze in the juice of both limes. Add the palm sugar and fish sauce, then grate in the garlic and whisk until the sugar dissolves.
2. Thinly slice the red chili pepper (remove the seeds if you prefer less heat) and whisk it into the dressing. Taste and adjust with a little more lime juice if you want it sharper.
3. Peel the mango and cut the flesh into fine matchsticks. Peel the carrot and cut into fine matchsticks, then cut the cucumber into thin strips of a similar size.
4. Add the mango, carrot and cucumber to the bowl and toss well so everything is evenly coated. Tear the fresh mint and fresh coriander, add them to the salad, and toss again gently.
5. Roughly chop the roasted peanuts and scatter them over the top just before serving. Serve straight away for the crispest texture.

Made this recipe? Rate it — a comment is optional.