GREEN MANGO SALAD
- 2 – 3 green mangos, preferably not fibrous
- ¼ red onion, thinly sliced
- 2 tablespoons peeled, thinly shredded fresh ginger
- 1 small handful fresh mint
- 1 small handful fresh cilantro, optional
- ¼ red bell pepper, thinly sliced
- Dressing:
- 1 lime
- ¼ cup seasoned rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ½ teaspoon chilli flakes
- fresh ground black pepper to taste
To make the dressing, cut and squeeze the limes to yield about 3 tablespoons of juice.
Add the seasoned rice vinegar, neutral oil, fish sauce, sugar, salt, and ground pepper to taste, stir the dressing together until the sugar is dissolved. Set aside.
Using a mandolin or a shredding peeler, shred the mango carefully, avoiding the pit. You should yield about 4 cups.
Rinse the mango under running water and drain well in a colander. Set aside in a large bowl.
Add the onion and ginger to the mango and mix well.
Stack the mint leaves together and roll it like a cigarette, finely slice the mint with a knife or kitchen scissors.
Coarsely chop the cilantro.
Add the red pepper and herbs to the mango and mix.
Pour the dressing on top and mix again.
Serve immediately.
Note:
I didn’t rinse the mango, because it was not that green and I used a knife to cut the mango into slivers.
Recipe and photo: Elize de Kock
