Laos Green Mango & Chili Salad
Cycling in the sticky heat of South East Asia the ubiquitous bowl of steaming noodles found in every village and town can often seem like a sweat inducing lunch too far. But needing to keep hydrated and energy levels up, food should never be shunned.
To help whet my appetite for the noodle soups a fresh salad often cools me down ready for the next course and this green mango salad is a favorite of mine in Laos. Simple to make and using ingredients that are found in the most rural kitchens, this refreshing salad combines the best of sweet and sour South East Asian flavors. Green mango (unripe) can be found in any Asian food market and can also be replaced with green papaya but I will add that recipe soon.
- 1 cup shredded mango (thin as match ticks please – use a shredder or the gadget on the top of your blender)
- 2 tablespoons crushed roasted peanuts.
- 2 tablespoons chopped red onions
- 2 chopped chilies
- 2-3 tablespoons of brown sugar
- 3 tablespoons fish sauce
- 1 teaspoon shrimp paste
In a bowl, add sugar, fish sauce and shrimp paste. Stir until sugar is dissolved. Add chilies and red onions and mix well. Add mixture to a bowl of shredded mango and toss. Top with crushed toasted peanuts.