Green Mango Salad Recipe
- 2 Thai green or red chiles, with seeds, chopped
- 1 garlic clove, chopped
- 1/2 cup (or more) fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons vegetable oil
- 2 teaspoons palm or light brown sugar
- 4 green mangoes or 1 green papaya, julienned on a mandoline
- 2 medium shallots, thinly sliced
- 1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons toasted dried shrimp (optional)
- 2 tablespoons toasted sesame seeds
- Kosher salt
- Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
- Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
- DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
