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Vietnamese Mango Salad

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  • Salad
    • 12 oz mango
    • 7 oz carrot
    • 7 oz radish
    • 7 oz cucumber
    • 1 clove garlic
    • 1 oz roasted peanuts
    • ¼ cup mint
    • ¼ cup cilantro
    • Bird’s eye chili (optional)
  • Quick pickle solution for carrot & radish
    • 1.5 cups water
    • 1.5 cups white vinegar
    • 4 tbsp granulated white sugar
  • Sauce
    • ½ cup water
    • 5 tbsp Red Boat fish sauce
    • 5 tbsp granulated white sugar
    • Juice from ½ a lime



  1. Peel carrot, then cut into 5-7 cm lengths and julienne into long thin strips with a knife or julienne grater.
  2. If using daikon (or a similar type with a thick outer skin): peel, cut into 5-7 cm lengths, and julienne similar to carrot.
  3. If using a small type like red or breakfast radish: wash well, then thinly slice crosswise.
  4. In a bowl, mix together the quick pickle solution of water, vinegar, and sugar. Stir until all the sugar has dissolved.
  5. Add the carrot and radish to the solution and set aside.
  6. Cut cucumber into 5-7 cm lengths and julienne.
  7. Peel mango. Use your knife to cut from the stem-end of the mango along the pit/seed to separate the main ‘flesh’ from the pit, then repeat on the other side, as well as both sides of the seed. Cut into strips – these can be a bit thicker than the carrot strips.
  8. Strain the carrot and radish, then use your hands to squeeze out excess liquid.
  9. Rinse and pick only the leaves of the herbs you are using. For mint or Vietnamese/Thai basil, layer the leaves on top of one another and slice crosswise into ribbons. For cilantro or Vietnamese coriander, roughly chop.
    Save a few nice leaves for garnish.
  10. Mince garlic.
  11. Slice bird’s eye chili(s) diagonally – if using.
  12. Roughly crush peanuts using a mortar and pestle.
  13. In a small bowl, add all the ingredients for the sauce, stirring until the sugar dissolves.
  14. To a large bowl, add the carrot and radish, cucumber, mango, garlic, and herbs.
  15. Pour in the sauce and gently mix with chopsticks or tongs.
  16. Add to a plate and top with crushed peanuts. Garnish with reserved herbs and sliced bird’s eye chili.
Recipe Source: MMBonAppétit


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