This salad is prepared differently in all regions of Thailand. If you are uncomfortable with the spiciness, reduce the amount of chili. But in Thailand, this salad has exactly a fiery, spicy and simultaneously sweet taste, which is its peculiarity. Chili peppers (and in Thailand they mostly use even spicier - small bird's eye chilies) excite the taste buds, making all the other flavors more vivid.The classic Thai dressing trio (fish sauce, lime juice and palm sugar) helps combine green mango, shallot and green onion stalks with the freshness of mint into one complete composition. And the indispensable asian touch - a little peanut on top. If for some reason you don't like peanuts, replace them with cashews.
1green mango (if you don't live in Asia, the simplest and cheapest mangoes from the supermarket shelves will do, they are often unripe)
1lime
½shallot
3stalks of green onions
1tbspfish sauce
1tbspsugar
1chili pepper
2mlsesame oil
2sprigs of mint
30-40gpeanuts (preferably peeled)
Instructions
Mix the fish sauce with the sugar, add the sesame oil, grate the zest and squeeze the lime juice.
Toast the peanuts in a dry pan. Cool, peel and chop with a knife.
Slice the shallots into thin half rings.Finely chop the green onions.Peel and cut the mango into about 1 cm cubes.Cut off the stalks of the chili peppers and pound them with a knife to remove the seeds (you can leave them if you like them spicy) and slice into thin rings.
Twist the mint leaves into a cigarette and slice thinly (leave a few leaves for decoration).
Peanuts peel and chop randomly with a knife.
Put the shallot, green onions, 3/4 chilies and mango in a bowl, add half the peanuts and pour over the dressing. Mix well.
Transfer salad to a deep plate to serve. Sprinkle with the remaining peanuts and chili and garnish with mint leaves.