This was one of our favourite Cambodian street foods. Often made in roadside stalls, we watched as these salads were made with tiny whole crushed crabs and sampled many others that incorporated small dried shrimp. I opted to make my mango salad with the dried shrimp*, which is readily available in S E Asia where we are currently located.
Green Mango Salad
Ingredients
For the dressing
3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar
For the salad
2 green mangos, peeled and shredded/grated
1/2 a small carrot*, grated
3 Tbs dried shrimp
1 small hot chilli, finely chopped
1 Tbs of finely chopped garlic
3 small Asian shallots, finely sliced
A handful each of holy* basil and mint, finely chopped
2 Tbs crushed peanuts
Notes
*Leave out the shrimp if you can’t find any or if you do not like them.
*I didn’t see carrot used in the salad in Cambodia, but I used it to add a bit of colour.
*use regular basil if you can’t get holy basil
Method
Put all the ingredients for the dressing in a jar and shake well. Set aside until needed (I made enough salad dressing to save half for another salad the next day).
Place the shredded mango, carrot, shrimp, chilli, garlic, shallots, basil, mint and one tablespoon of the peanuts in a salad bowl. Toss the salad ingredients. Add the dressing and mix it through the salad.
To serve – place a portion of salad on individual plates and sprinkle with more peanuts.
Have you been to Cambodia? Check out our favourite Cambodian street food – 11 Cambodian Street Foods You Must Try!
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