On to the food! As you have probably noticed from other posts on this blog, I love Asian food. It is delicious, easily made vegan, and relies on fresh vegetables, which are a big favourite for me in any meal. I also love salads in hot weather.
The two came together in a tangy green mango salad. I have been curious about green mango for years, since I had a student who had grown up in north Queensland and who raved about them. I had looked at many different recipes for green mango salad on the net. When I saw green mangoes at the Asian supermarket, I had to get them.
Here are the ingredients that I planned to use for the salad:
Ignore the carrot. I decided not to use it after trying the green mango and dressing. I used herbs from my garden, plus some nasturtium flowers for decoration. Use fresh store-bought herbs or minced herbs, if you don't grow them. I wouldn't use dried herbs for this one.
Green Mango Salad
Serves 4 as a side dish
2 green mangos, grated or julienned
2 spring onions, chopped
1 tablespoon of sugar (I used half palm and half white, but brown, all palm or all white would be good)
2 tablespoons of lime juice
1/2 - 1 tsp vegan balachan shrimp paste (Depending on your preferred saltiness. Replace with 1 tablespoon of soy sauce if you don't have balachan)
2 tablespoons of sweet chilli sauce
Small bunch of vietnamese mint (use mint if you don't have vietnamese mints), chopped
Small bunch coriander, chopped
2 tablespoons crushed peanuts
Nasturtium flowers or extra mint and coriander to garnish
- Dissolve sugar in lime juice. I put them both in a cup in the microwave and heated them until the sugar dissolved.
- Add the shrimp paste to the lime juice. Mix until dissolved.
- Add sweet chilli sauce to dressing and set aside.
- Mix the mango, spring onion and herbs well. Mound in a serving dish.
- Pour dressing over salad.
- Sprinkle nuts on centre of salad. Add garnish
- Put salad in fridge for 1/2 hour to develop flavours. Serve.