Tuesday, June 2, 2015

Green Mango Salad

I have made this salad to go with my lemongrass-roasted chicken. This Thai-Style green mango salad is tangy, spicy, sweet and sour! Brilliant with grilled chicken or any grilled meat and seafood. You should try it out someday. So, meantime enjoy the salad and I shall post the roasted chicken recipe tomorrow.

*This is an updated post with new video tutorial.

Green Mango Salad


1 (about 600 g) Green Mango, grated
1 Box (about 250 grams) Cherry Tomatoes,halved or quartered
2 Shallots, peeled & sliced
1 Clove Garlic, peeled & finely chopped
5 Thai Bird's Eye Chilies, sliced
3 Tbsp Chopped Coriander
4 Tbsp Chopped Mint Leaves
2 Scallions, cut into 1/2-inch segments
3 Tbsp Chopped Thai Basil
2 Tbsp Roasted Peanuts

2 Tbsp Fish Sauce
2 Tbsp Lime Juice
1 1/2 Tbsp Cane Sugar


Combine the all the ingredients for the dressing in a mixing bowl and mix well.

Then add the remainder ingredients and toss until well combine. Refrigerate for about 30 minutes and serve chilled.


  1. Hi NAOmni & _ts of [eatingclub] vancouver, thanks for the comments:)

  2. I like the sound of a green mango salad.

  3. Just a thought... is there any other alternative to fish sauce if one was vegetarian? Had this the other day at lovely Thai restaurant & would love to recreate it at home, just not sure if there was an veggie option for the fish sauce (it's for dh.) Thanks.

  4. @emii: I'm not exactly sure on any good alternative for fish sauce. I suppose you can substitute it with light soy sauce mixed with some lime juice. Hope this helps.