Burmese Green Mango Salad Recipe (Tha Yet Thee Thoke)

Green mango: Provides a tangy and slightly sour flavor, essential for the salad's unique taste.

Cabbage: Adds a crunchy texture and mild flavor that complements the other ingredients.

Carrot: Contributes sweetness and a vibrant color to the salad.

Peanuts: Roasted and crushed, they add a nutty flavor and crunchy texture.

Cilantro: Offers a fresh, herbaceous note that brightens the dish.

Fish sauce: Adds a salty, umami depth to the dressing.

Lime juice: Provides acidity and freshness, balancing the flavors.

Sugar: Adds a touch of sweetness to balance the tartness of the mango and lime juice.

Chili flakes: Introduces a hint of heat, enhancing the overall flavor profile.

When julienning the green mango, use a mandoline slicer for uniform and thin strips, which will help the dressing coat each piece evenly. For the cabbage, ensure it is thinly sliced to maintain a delicate texture that complements the crunch of the peanuts. Toast the peanuts yourself for a deeper, richer flavor. When mixing the fish sauce and lime juice for the dressing, whisk vigorously to ensure the sugar dissolves completely, creating a balanced and cohesive flavor profile.

• green mango - Substitute with green papaya: Green papaya has a similar crunchy texture and slightly tangy flavor that mimics green mango well.

• cabbage - Substitute with lettuce: Lettuce can provide a similar crunch and freshness, though it is less dense than cabbage.

• carrot - Substitute with daikon radish: Daikon radish offers a similar crunch and mild sweetness, making it a good alternative to carrot.

• peanuts - Substitute with cashews: Cashews have a similar texture and can be roasted and crushed to mimic the flavor and crunch of peanuts.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the citrusy undertone.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and tanginess, making it a good substitute for lime juice.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level and spiciness to chili flakes.

• To store the Burmese Green Mango Salad, place it in an airtight container. This helps to maintain the freshness of the green mango, cabbage, and carrot.
• Keep the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the vegetables may start to lose their crispness.
• If you plan to store the salad for longer, consider keeping the dressing separate. Combine the fish sauce, lime juice, sugar, and chili flakes in a small jar. Add the dressing just before serving to maintain the crunch of the cabbage and peanuts.
• For freezing, note that the texture of the green mango and cabbage may change. If you still wish to freeze, place the salad in a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date to keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to eat, thaw the salad in the refrigerator overnight. Add the dressing after thawing to ensure the best flavor and texture.
• For optimal taste, consider adding fresh cilantro and a handful of freshly roasted peanuts after thawing. This will enhance the overall flavor and provide a delightful crunch.

• Place the salad in a large mixing bowl and allow it to come to room temperature. This helps to ensure that the flavors are well-balanced and the texture remains crisp.
• If you prefer a slightly warm salad, lightly heat a non-stick skillet over medium-low heat. Add the salad and gently toss for 1-2 minutes. Be careful not to overheat, as this can cause the vegetables to become soggy.
• Alternatively, you can use a microwave. Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plate. Heat on medium power for 30 seconds to 1 minute, checking frequently to ensure it doesn't overcook.
• For a fresh and vibrant taste, consider adding a splash of lime juice and a sprinkle of chili flakes after reheating to revive the flavors.
• If the peanuts have lost their crunch, you can toast a small batch separately in a dry skillet over medium heat for 2-3 minutes, then sprinkle them over the reheated salad before serving.

• Mixing bowl: A large bowl used to combine the green mango, cabbage, and carrot.

• Small bowl: Used to mix the fish sauce, lime juice, sugar, and chili flakes for the dressing.

• Julienne peeler: A tool to julienne the green mango into thin strips.

• Knife: Used to thinly slice the cabbage and chop the cilantro.

• Grater: Used to grate the carrot.

• Measuring cups: Used to measure out the green mango, cabbage, and carrot.

• Measuring spoons: Used to measure the fish sauce, lime juice, sugar, and chili flakes.

• Cutting board: A surface to safely cut and prepare the vegetables.

• Spoon: Used to mix the dressing ingredients together.

• Tongs: Used to toss the salad and ensure everything is well combined.

Pre-prep ingredients: Julienne the green mango, slice the cabbage, and grate the carrot in advance and store them in airtight containers.

Use a food processor: Speed up the process by using a food processor to chop the cabbage and grate the carrot.

Batch roast peanuts: Roast and crush a large batch of peanuts ahead of time and store them for future use.

Pre-make dressing: Mix the fish sauce, lime juice, sugar, and chili flakes in advance and refrigerate.

Use pre-shredded veggies: Buy pre-shredded cabbage and carrot to save chopping time.