This salad is Thai in origin with intense notes of sour, hot, salt and sweet. It’s also a feast of textures, with the soft, juicy dressing, crunchy mango, herbs and earthy peanuts. You’ll want to eat this when you feel like a punch of flavour. It goes super well with a fried squid or fish if you don’t want it to be vegetarian.
TIPS – Green mangoes are super lemony, citric and sour, very different to the ripe mango alternative. If you’ve never tried them, they are fab when shredded finely and added to Southeast Asian inspired salads. Buy super green, firm mangos. To prep them, peel first, then the easiest way is to grab yourself a julienne peeler and shred the flesh. A mandolin is another alternative but be sure to watch those fingers! You can make the dressing earlier in the day if you need to. You can also prep the green mango, herbs and peanuts and all you have to do is add them in to finish, just before serving. Beautiful Aussie grown Galangal is available in many fresh markets these days. It tastes like a very zesty ginger and cant really be substituted for flavour. Definitely worth seeking out. You can always buy when you find it and store in the freezer. You’ll need a very sturdy sharp kitchen knife to chop through it as it is a rather woody rhizome. If you don’t have a mortar and pestle, you can always just blitz the dressing components in a food processor.
WINE MATCH – You want to match the sourness and heat of the chilli with a fruit forward white, such as Sauvignon Blanc with plenty of tropical vibes.
3cm cube galangal, peeled and roughly chopped
2 coriander roots, trimmed and scrubbed
3 cloves garlic
1 long red chilli, deseeded
3 eschalots, finely sliced
1 red ripe tomatoes, finely chopped.
1-2 tablespoons palm sugar (30-50g, depending on taste)
2 tablespoons fresh lime lime juice
1 1/2 tablespoons fish sauce
1/2 cup unsalted peanuts, roasted
4 green mangoes, shredded finely
1/2 cup coriander leaves
1/3 cup fresh Vietnamese mint leaves
- In a decent sized mortar and pestle, place the galangal, coriander roots and garlic. Pound them first to break up, starting to form a paste.
- Add in the chilli and eschalots and continue to work the mixture to form a smoothish paste
- Once fairly uniform, ad the tomato and gently break up with the pestle.
- Add in 30g of the palm sugar, crushing it into the paste.
- Stir through the lime juice and fish sauce. At this point, taste the mixture and adjust if needed. If it is too hot or sour, you can add a touch more palm sugar. You can set the dressing aside, if needed and store in the fridge until ready to serve.
- Tip in the peanuts and crush well.
- Using a spoon, gently stir the green mango, and herbs through the salad dressing and serve immediately.