** This post originally appeared on my recipe site Gimme the Yum and is now presented here as the site no longer exists **
If you’ve ever wanted something tangy, which is sweet, spicy, salty, sour and fruity, this is the dish for you. Utilizing under-ripe mangoes for their subtle sweetness and awesome crunch, the dish makes for a perfect light lunch or a fabulous side to an Asian-inspired dinner menu.
Traditionally this is a no-cook meal, made with dried shrimp and no noodles. And you are free to try it that way if you so choose. But I personally love the extra contrast between the lovely crunchy mango and super soft noodles.
The dressing is also a matter of preference. It can be made with a combination of lemon, lime and orange juices for a real citrus kick, and you can leave out the brown sugar if you want to limit the sweetness. I’ve also seen it made with peanut butter for a satay-like taste.
But this is my preferred method.Print
Thai Green Mango Salad
- Yield: 4 1x
- Category: salad
- Cuisine: Thai
- 2 green mangoes (peeled)
- 1 garlic clove (minced)
- 2 Tbsp peanuts (toasted)
- 10 cooked and cooled medium shrimp
- 3 Bird’s Eye Chilis (sliced thinly)
- 4 shallots (peeled & sliced thinly)
- 3 cherry tomatoes (halved)
- 1 C bean sprouts
- 1 C chow mein noodles (cooked)
- 3 Tbsp honey in 1.5 Tbsp water
- 2.5 Tbsp Thai fish sauce (to taste)
- 2 limes (halved and remove seeds)
- 2 Tbsp brown sugar
- chives (to garnish)
- Julienne the mangoes or use a shredder to shred into long slices.
- In a bowl, toss together the mango slices, peanuts, shrimp, chilis, shallots, bean sprouts and chow mein noodles, along with the cherry tomatoes.
- In a separate bowl, whisk together the honey mixture, Thai fish sauce, juice from the limes, minced garlic and brown sugar.
- Pour the dressing over the salad, garnish with the chives and serve immediately.