Green Mango and Cashew Salad
This salad features Thai palm sugar, kaffir lime leaves, shallots, ginger, garlic and mangos to create a refreshing take on Asian flavors.
2 cloves garlic, smashed
8 thin slices ginger
2 to 4 Thai bird chilies
3 tbsp. fresh lime juice
1 tbsp. Thai palm sugar or light brown sugar
1 tbsp. fish salt
Pinch sea or kosher salt
1⁄4 cup thinly sliced shallots
2 to 3 unripe mangos, peeled, seeds removed, cut into matchstick strips to yield 6 cups
2 tsp. finely sliced kaffir lime leaves or 1 tsp. minced lime zest
1⁄4 cup roughly chopped coriander leaves
1⁄4 cup crushed or chopped toasted cashews
1. Pound garlic, ginger and chilies using mortar and pestle, or pulse in processor until it forms coarse paste.
2. Add lime juice, sugar, fish sauce and salt. Mix until sugar is dissolved.
3. Use dressing to coat shallots, mangos, kaffir lime leaves and coriander leaves. Taste mango and adjust seasonings.
4. Spoon onto serving bowl and sprinkle with cashews.
Recipe by National Mango Board