By Jane Squire
Vietnamese Green Mango Salad
Summer salad. Serve with chicken satay or sweetcorn fritters.
Updated at: Thu, 17 Aug 2023 13:50:14 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories128 kcal (6%)
Total Fat2.9 g (4%)
Carbs23.9 g (9%)
Sugars18.4 g (20%)
Protein5.2 g (10%)
Sodium425 mg (21%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 ½ tablespoonssugar
1 tablespoonfish sauce
3 tablespoonsrice vinegar
1 teaspoonminced garlic
0.5thai chili
or serrano chili, deseed and minced
1mango
unripe, julienned
1carrot
julienned
1red bell pepper
julienned
1 bunchwatercress
or greens of choice
1 bunchbaby spinach
thai basil
2 tablespoonsroasted peanuts
halved
2 tablespoonsshallots
finely cut
1 teaspoonrice vinegar
Instructions
Step 1
Mix together the sugar, fish sauce, rice vinegar, chill and garlic to make the sweet and sour dressing.
Step 2
Julienne the pepper, carrot and mango and mix with the spinach and watercress
Step 3
Chop the shallots and marinate in a teaspoon of rice vinegar for 10 minutes.
Step 4
Combine the dressing with the salad, add the soaked shallots and top with peanuts.
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