Mango and Cabbage Salad 🍃

The crispness of cabbage and carrot complements the slightly sweet mango and salty fish sauce perfectly.

Serves 4 – 6

Ingredients

1 unripe mango (peeled and julienned)

1 small sweetheart cabbage (finely shredded)

1 carrot (peeled and julienned)

1 cucumber (deseeded and julienned)

1 shallot ( thinly sliced )

1/2 tsp sea salt

1 1/2 tbs light brown sugar

300g king prawns (cooked, shelled, and deveined) or leftover chicken / turkey.

1 handful of Vietnamese (or English) mint leaves or coriander.

1 handful of toasted peanuts (crushed)

For the dressing:

2 tbsp soft light brown sugar

2 tbsp fish sauce

2 – 3 garlic cloves (minced)

1 red chilli (finely chopped)

1 small piece of fresh ginger (grated)

juice of 1 lemon or 2 small limes

For a vegetarian option, simply replace the prawns / chicken with fried tofu (cut into thin strips) and the fish sauce with soy sauce and sea salt.

Method

1. Transfer the cabbage, carrot, cucumber and shallot to the colander, sprinkle with salt and sugar and toss to mix. Leave the vegetables to drawn out the liquid for 20 – 30 minutes.
2. In a small bowl, whisk the dressing ingredients together.
3. Squeeze out the excess liquid and transfer to a salad bowl. Add the mango, herbs, and prawns or chicken.
4. Pour the dressing over the salad and toss thoroughly. Taste for seasoning.
5. Sprinkle crushed peanuts and herbs over the top just before serving.