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.

 

Mango Salad

 

 

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.)

 

 

 

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