Green Mangoes. Yum! It’s not often I see these babies in my neck of the woods. You can source them in asian grocery stores or markets but I choose to enjoy them when they pop up this time of year in my local greengrocery shop.
Today I decided to take a vietnamese pickled salad I often make and re-vamp it to suit my super star green mango. It’s pretty simple – the hardest part is julienning the mango without losing a finger tip 😉
I have a fancy little julienning tool – its like a vegetable peeler that has teeth along the blade and creates long thin julienned vegetable strips. I use this for the carrot, but prefer the ol’ fashioned match-stick sized cuts of green mango with the knife.
Green mangos are reportedly higher in vitamin C that their ripe counter-parts and contain Pectin, a type of fibre sometimes used in nutritional medicine to help lower cholesterol.
The prawns on top of this salad were simple. I marinated my raw prawns in a mixture of:
- 2 tbs ABC nut butter – Combination of Almond, Brazil and Cashew nuts – but you can use any nut butter – including peanut butter
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 tbs tamari
- 1 tsp maple syrup
Whisked all the ingredients together and set aside until salad is ready. Fry up in a non-stick wok until the prawns are no longer translucent and pinkish in colour (no longer grey).
PICKLED GREEN MANGO SALAD RECIPE
- 1/2 cup rice wine vinegar (find this in the asian food section of the supermarket)
- 1 tsp fish sauce
- 1 tsp salt
- 1 tsp palm sugar/brown sugar/caster sugar/sugary sugar
- Juice of 1/2 lime
Mix these ingredients together in a large glass or metal bowl. Grab a dinner plate – you need to use this as a lid to place over the bowl, so use an appropriate size.
- 1 red onion – cut in half and thinly sliced
- 1 large or 2 small carrots, peeled and julienned into long thin strips
- 1/4 wombok or savoy cabbage – thinly shredded
- 1 cup mung bean sprouts (rinse these really well if you haven’t sprouted them yourself!)
- 1 green mango, peeled and julienned into long thin strips
- Large handful of mint leaves, roughly chopped
- Large handful of coriander leaves
- If you have them – Vietnamese mint leaves in this salad are the B-O-M-B. Not too many though – they are strong and peppery.
- A handful of soaked whole almonds to scatter on top of finished salad would be a lovely finishing touch of crunch 😉
Mix up your pickling liquid, as described above.
FIRST – throw in the onion. Stir. Pop the plate on top of bowl like a lid and let sit for 5 minutes.
SECOND – add the carrot. Stir. Pop the dinner plate lid back on. Sit for another 5 mins.
THIRD – Add the cabbage. Stir. (See a pattern here?) Pop the lid back on. Sit for… another 5 minutes.
FOURTH – Add the mung beans. Stir. Sit for 5 minutes.
Finally. Drain the pickle liquid from the bowl. You can leave a little in there if you like your salad moist. Add the mango and herbs. Stir. VOILÀ!
This salad is great served with any kind of grilled meat – like a honey soy chicken, or satay chicken. It is also great with shredded poached chicken. I sometimes do a version of this a dinner parties and serve it with prawn crackers – guests can spoon the salad mixture into the prawn crackers and eat it this way. Mmmmm….