This refreshing salad is based on the Thai Som Tum Mamuang (Thai Green Mango Salad) and the very much-loved Kerabu Mangga recipe that Makmah makes. I love mangoes, but the quality of mangoes I can find here in Greece at times disappoint me. They ripen into hard, sour fruits and I find that they are perfect for savoury salads like this kerabu or made into purée/sauce (to be eaten with ice cream, yum!)
I also love coriander (cilantro). They go really well with this salad, with the kaffir lime leaves and juice, peanuts, fish sauce and kerisik makes this into a very fragrant and appetizing salad. Different brands of fish sauce have different levels of saltiness, so vary accordingly. Be safe, use 1 tbsp first, taste and add more fish sauce/soy sauce if you think it needs more.
Ingredients: (Serves 2 – 4 people)
- In a big mixing bowl add the mango, spring onions, coriander, lime leaves and kerisik. Save a tablespoon or 2 of the peanuts, and add the rest to the mix.
- In a small bowl, mix the fish sauce, soy sauce, sambal paste and lime juice and whisk till smooth.
- Add the dressing to the salad, and mix thoroughly. Taste, and season with more fish sauce/soy sauce if required.
- Before serving, garnish with the leftover peanuts.
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