Thai Green Mango Salad ( or Yam Mamuang in Thai) is a traditional recipe of Thai cuisine, which provides a nice balance between acidity, sweetness and spiciness. It's a fresh yet spicy dish that uses green mangoes, still crunchy and slightly acidic, combined with a tangy and tangy vinaigrette. It's a healthy and light salad like papaya salad.

Thai green mango salad

Thailand

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Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 2 green mangoes (unripe)

• 1 carrot, grated (optional)

• 1 1 small red onion or 1 shallot, finely chopped

• 1 red pepper (or more according to your taste)

• 2 Tbsp roasted peanuts, crushed

• 1 tbsp chopped fresh coriander

• For the vinaigrette:

• 2 tbsp fresh lime juice

• 1 tsp tamari sauce (or gluten-free soy sauce)

• 1 tsp palm sugar (or brown sugar)

• 1 tbsp fish sauce (check that it is gluten-free)

• 1 clove of garlic, grated or finely chopped

Preparation

1. Preparation of the mangoes: Peel the green mangoes and cut them into julienne strips. The objective is to obtain thin and crunchy pieces. Place them in a large salad bowl.
2. Adding the other ingredients: Add the grated carrot, the red onion or chopped shallot and the finely chopped red pepper. Mix gently to evenly distribute the ingredients.
3. Make the dressing: In a small bowl, combine the lime juice, tamari sauce, palm sugar, fish sauce and grated garlic. Stir until the sugar is dissolved.
4. Salad dressing: Pour the vinaigrette over the salad and toss gently. Taste and adjust seasoning if necessary. Adjust the chili to your taste.
5. Finishing and presentation: Just before serving, sprinkle the crushed roasted peanuts over the salad and sprinkle with coriander.

Note

It's not easy to find green mangoes, but maybe you will be able to find unripe mangoes. For my part, I found some frozen at the Asian store.

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