Green Mango Salad

Cambodian Green Mango Salad Recipe with Chile Paste and Fish Sauce

Region / culture: Cambodia | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Green mango salad is a refreshing and tangy dish that is perfect for a hot summer day. The combination of crunchy green mango, juicy green tomato, and crisp cucumber creates a delicious and unique flavor profile that is sure to impress your taste buds.

History

Green mango salad is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam. It is often served as a side dish or appetizer, and is known for its bold and vibrant flavors. The dish is believed to have originated in Thailand, where green mangoes are a common ingredient in many traditional dishes.

Ingredients

1 tbsp chile paste
1 tbsp chunky peanut butter
1 tsp fish sauce
1 lime, juiced
1 tbsp fish powder
1 green mango, peeled and julienned
1 green tomato, wedges sliced thin
2 shallots, sliced thin
1 pickling cucumber, sliced thin
salt and pepper, to taste
1 green onion, chopped
red bell peppers, stemmed and seeded
fresh basil or mint, chopped

How to prepare

In a bowl, combine the chile paste, peanut butter, fish sauce, lime juice, and fish powder.
Toss the mixture with the mango, tomato, shallots, and cucumber.
Season with salt and pepper to taste.
Garnish with green onion, peppers, and basil, and serve.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute green papaya for the green mango for a different flavor profile.
Add chopped peanuts or cashews for extra crunch.

Cooking Tips & Tricks

Make sure to use green, unripe mangoes for this recipe, as they have a tart and crunchy texture that works well with the other ingredients.

- Adjust the amount of chile paste and fish sauce to suit your taste preferences. If you prefer a spicier salad, add more chile paste. If you like a more savory flavor, increase the amount of fish sauce.

- For a more colorful presentation, use a variety of colored bell peppers in addition to the red bell peppers.

- Feel free to add other ingredients such as shredded carrots, bean sprouts, or grilled shrimp to customize the salad to your liking.

Serving Suggestions

Serve the green mango salad as a side dish with grilled chicken or fish, or as a light and refreshing appetizer.

Cooking Techniques

Julienne the mango, tomato, and cucumber for a uniform texture.

- Mix the dressing ingredients separately before tossing with the salad ingredients to ensure even distribution of flavors.

Ingredient Substitutions

Use tamarind paste or vinegar as a substitute for fish sauce.

- Use almond butter or tahini as a substitute for peanut butter.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time, but wait to toss the salad until just before serving to prevent it from becoming soggy.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with fresh herbs and sliced red bell peppers for a pop of color.

Pairing Recommendations

Pair the green mango salad with a crisp white wine or a light lager beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture will become mushy.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

25g per serving

Fats

5g per serving

Proteins

3g per serving

Vitamins and minerals

This salad is rich in vitamin C, vitamin A, and potassium.

Alergens

This recipe contains peanuts and fish sauce.

Summary

This green mango salad is a healthy and flavorful dish that is low in calories and high in vitamins and minerals.

Summary

Green mango salad is a delicious and healthy dish that is perfect for a light and refreshing meal. With its bold flavors and crunchy texture, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Green Mango Salad. It was many years ago, during my travels in Southeast Asia, that I stumbled upon a small roadside stall in Thailand. The aroma of spicy chilies and tangy citrus fruits filled the air as I approached the stall, my curiosity piqued by the colorful display of fresh ingredients.

The friendly vendor, a woman with weathered hands and a warm smile, greeted me and began preparing the salad right before my eyes. She expertly sliced the green mangoes into thin strips, mixing them with fragrant herbs, crunchy peanuts, and a zesty dressing made from lime juice, fish sauce, and sugar. As she tossed the ingredients together in a large wooden bowl, the vibrant colors and flavors melded together in a harmonious dance of sweet, sour, salty, and spicy.

I watched in awe as she plated the salad, garnishing it with a sprinkle of crispy shallots and a handful of fresh cilantro. With a flourish, she handed me a fork and gestured for me to try a bite. The first mouthful was a revelation – the crisp tartness of the mangoes paired perfectly with the heat of the chilies and the crunch of the peanuts. It was a symphony of flavors that danced on my taste buds and left me craving more.

I begged the vendor to share her recipe with me, but she simply smiled and shook her head, explaining that it was a secret passed down through generations of her family. Undeterred, I made a mental note of the ingredients and techniques she used, determined to recreate the salad in my own kitchen.

Back home, I set to work experimenting with the flavors and textures, tweaking the recipe until I had perfected it to my liking. I sourced green mangoes from the local market, along with the freshest herbs and spices I could find. I mixed and tasted, adjusted and perfected, until finally, I had a Green Mango Salad that rivaled the one I had tasted on that fateful day in Thailand.

Over the years, I have shared this recipe with friends and family, each time recounting the story of how I learned to make it. The salad has become a staple at gatherings and potlucks, a dish that never fails to impress with its bold flavors and vibrant colors. I have passed down the recipe to my children and grandchildren, along with the story of how it came to be a part of our family tradition.

As I sit here now, reminiscing about that momentous day in Thailand, I am filled with gratitude for the experiences that have shaped me as a cook and a storyteller. The Green Mango Salad will always hold a special place in my heart, a reminder of the power of food to connect us to the world around us and to the memories that linger long after the last bite has been savored.

So if you ever find yourself craving a taste of something exotic and refreshing, I urge you to try your hand at making this Green Mango Salad. Let the flavors transport you to distant lands and remind you of the magic that happens when food brings people together in a shared moment of joy and discovery. And who knows, perhaps you too will be inspired to create your own culinary masterpiece, a dish that tells a story and leaves a lasting impression on all who taste it.