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.)
Nice recipe
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Thank you so much for liking the recipe
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