We received this recipe for a crunchy and healthy mango salad in Siem Reap Cambodia. It is super easy to make, combines some pretty nice natural flavors and will definitely brighten up your day. The recipe reminds us a lot of Thailand’s green papaya salad and probably was inspired by it. A delicious fresh mango salad makes a great starter or side to just about anything. So make sure to let your taste buds be woken up by its wonderful flavors!
Recipe for 4 Portions
This mango salad makes a great starter or side to almost any other dish. Make sure to try it with some delicious Cambodian curry!
First of all you need to prepare the dressing: Chop 1 SHALLOT, 1/2 SWEET CHILI and two cloves of GARLIC in fine pieces. Pound everything in a mortar. Heat some SUNFLOWER OIL in a pan and fry everything. Add one laddle of WATER, 1 tbsp of CHICKEN POWDER and 1 tbsp of SUGAR. Cook for a few minutes and leave to cool. Once the mixture has cooled down, squeeze the LIME and add the juice. Stir well and put aside.
Peel the GREEN MANGO and the CARROT and grate both. You can either use a grater or a julienne cutter to do so. Put everything in a big bowl. Take off the SWEET BASIL leaves and add them to the bowl. Cut the 2 remaining SHALLOTS in rings and half of the SWEET CHILI in thin stripes. Mix everything in the bowl. Add the ROASTED PENANUTS (if you love peanuts you can add 2 tbsp instead of just 1).
Now add 1/2 tsp SUGAR, 1/2 tbsp CHICKEN POWDER and 3 tbsp DRESSING. Mix everything well.
Leave the salad for a few minutes to soak up the dressing and then serve it either in a bowl, or on a plate. You can also add some coriander if you like. You can enjoy the salad just for itself as a nice starter or as a side for a nice main dish. In case you like it spicy, you can use a hot chili for the dressing and the salad instead.