Mango Salad

This refreshing salad serves as a delicious side dish for the summer rolls, but if you put everything out all at once, you may find that some of it makes its way into the rolls, too.

 

 

 

2 very firm underripe mangoes (about 2 pounds)

1/3 cup Nuoc Cham Dipping Sauce

6 scallions, white and pale-green parts only (reserve dark green tops for Summer Rolls, recipe in my other post) thinly sliced on the diagonal

1/4 cup lightly packed fresh mint leaves, coarsely chopped

1/2 cup lightly packed fresh cilantro leaves and stems, coarsely chopped

2/3 cup roasted unsalted peanuts, coarsely chopped

For the Nuoc Cham Dipping Sauce:

4 teaspoon minced garlic

2 Thai chiles or 1 serrano chile, stems and seeds removed, minced

2 tablespoons sugar

2 tablespoons hot water

1/2 cup fish sauce, such as nam pla or nuoc mam

1/2 cup unseasoned rice vinegar

4 teaspoons finely grated lime zest plus 3 tablespoons juice ( from 2 limes)

Combine garlic, chilies, and sugar in a bowl.  Add hot water, stirring until sugar has dissolved.  Stir in fish sauce and vinegar, then lime zest and juice until combined.  (Sauce can be refrigerated up to 1 day.)

 

For the Salad:

Peel mangoes, Cut 1/4-inch-thick slices of flesh away from pits, then cut slices lengthwise into 1/4-inch-thick batons.  In a large bowl, gently toss together mangoes, dipping sauce, scallions, and herbs.  Let salad stand, stirring occasionally, 30 minutes.  Before serving, stir in peanuts.  (Salad can be made 1 day ahead and stored in the refrigerator; bring to room temperature before serving.)