Thai green mango salad with cashew
Thai green mango salad with cashew is a flavorful and light summer salad using unripped mangoes, fresh herbs, fish sauce, sugar, dried shrimp, and toasted cashew nuts! It's full of bold flavors of sour, sweet, salty, and umami, and the slight crunch of the crispy mangoes make this salad a very delicious recipe!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup whole cashew
- 2-3 tbsp palm or brown sugar
- 1 tbsp fish sauce
- 1/4 cup water
- 1/3 cup dried shrimp
- 1/3 cup shallot, thinly sliced
- 1 large mango (8-10 oz)
- 1/2-3 tsp chili flakes. (Make it as spicy or as mild as you'd like!)
- 1-2 tsp lime juice
- 1 cup fresh mint, roughly chopped
Instructions
- 1
Roast the cashew on medium heat until lightly browned and fragrant. Be sure not to burn, or your salad will have an unpleasant bitter taste.
- 2
Make the sauce by combing the water, fish sauce, and sugar, stirring well.
- 3
Add the dried shrimp and stir until the sugar dissolves. Carefully taste the sauce and adjust as you see fit. Add more fish sauce, sugar, or water to reduce or intensify the flavor.
- 4
Remove from heat and let cool for 5 minutes, then add shallot to the sauce to let it wilt slightly.
- 5
Wash and peel the skin off of the mango. Cut the mango meat into a chewable size, 1/2 x 2 inches.
- 6
Make the salad in a medium bowl by adding the ingredients together and mixing well. Adjust as necessary with more fish sauce, sugar, or lime juice. That's it! Enjoy your Thai crispy mango salad!