Marcus Nilsson
Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.
Recipe information
Total Time
15 minutes
Yield
8 Servings
Ingredients
2
red or green Thai chiles, with seeds, chopped
1
clove garlic chopped
½
cup fresh lime juice
¼
cup fish sauce (such as nam pla or nuoc nam)
2
tablespoons vegetable oil
2
teaspoons palm or light brown sugar
4
green mangoes or 1 green papaya, julienned on a mandoline
2
medium shallots, thinly sliced
½
cup unsalted, dry-roasted peanuts, coarsely chopped
½
cup fresh cilantro leaves
¼
cup fresh mint leaves
2
tablespoons toasted dried shrimp (optional)
2
tablespoons toasted sesame seeds
Kosher salt
Need to make a substitution?
Preparation
Step 1
Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
Step 2
Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
Step 3
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 9 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 3 Total Sugars (g)18 Protein (g) 4 Sodium (mg) 760