A beautiful and delicious showcase of craveability through acidity, the traditional preparation of this hot-sweet-spicy-tangy salad is refreshing and addictive at the same time. Chock full of colourful vegetables, ground ginger, sweet mango, crunchy carrots and nuts, and a lively peanut dressing, it’s a hit from all angles.
Ingredients
Serves6
- 1/4 cup (60 mililiters) Vegetable Oil
- 3 Cloves Fresh Garlic, very thinly sliced crosswise
- 2 tbsps (30 mililiters) Lime Juice, fresh
- 2 tbsps (30 mililiters) Palm Sugar
- 4 tsps (20 mililiters) Water
- 4 1/2 tsps (22 mililiters) Tamarind Pulp
- 2 tsps (10 mililiters)
- 2 tbsps (30 mililiters) Fish Sauce
- 2 tbsps (30 mililiters) Cilantro, fresh, chopped
- 2 tsps (10 mililiters) Fresno Chile, fresh, finely chopped
- 1 1/2 cups (375 mililiters) Green Mango, cut into thin matchsticks (about 2 firm, unripe mangoes)
- 1 1/2 cups (375 mililiters) Matchstick-cut Rainbow Carrots (about 6 medium carrots)
- 3/4 cup (175 mililiters) Cherry Tomatoes, halved
- 1/4 cup (60 mililiters) Peanuts, roasted, chopped
- 2 tbsps (30 mililiters) Scallions, sliced on a bias
Procedure
- In skillet over medium heat, heat oil until shimmering. Add garlic, spreading into an even layer. Cook 2 to 3 minutes or until lightly browned and very crispy, turning halfway through cooking. Remove with slotted spoon. Transfer to paper towels to drain.
- In a bowl, combine lime juice, sugar, water, tamarind and ginger. Whisk vigorously until well blended. Stir in cilantro and chilies. Set aside.
- In a bowl, combine mango, carrots, tomatoes, peanuts, and scallions. Add dressing, tossing to mix well. Cover and refrigerate until service. Stir in fried garlic just before serving.
- Recipe_type: Flavour Forecast
- Prep_time: 15
