Mango Salad Recipe (Thayet chin thoke)

Green mango: Unripe and tart, providing a tangy crunch to the salad.

Cabbage: Adds a crisp texture and mild flavor.

Carrot: Brings sweetness and vibrant color.

Peanuts: Roasted and crushed for a nutty crunch.

Fish sauce: A salty, umami-rich condiment essential for the dressing.

Lime juice: Adds a zesty, citrusy tang to the dressing.

Sugar: Balances the flavors with a touch of sweetness.

Chili flakes: Optional, for a hint of heat.

Cilantro: Fresh and aromatic, used as a garnish.

When julienning the green mango, carrot, and cabbage, ensure that the slices are uniform in size. This not only enhances the presentation of the salad but also ensures even distribution of flavors and textures. Using a mandoline slicer can help achieve consistent, thin slices quickly and safely.

• green mango - Substitute with green papaya: Green papaya has a similar crunchy texture and tart flavor, making it a great alternative in salads.

• cabbage - Substitute with kale: Kale offers a similar crunch and can hold up well in salads, providing a slightly different but still complementary flavor.

• carrot - Substitute with daikon radish: Daikon radish has a similar crisp texture and mild flavor, making it a suitable replacement for carrots.

• peanuts - Substitute with cashews: Cashews provide a similar crunch and nutty flavor, and they can be roasted and crushed just like peanuts.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone. For a closer match, you can add a bit of anchovy paste.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative to lime juice.

• sugar - Substitute with honey: Honey can provide the same sweetness with a slightly different flavor profile, adding a bit of depth to the salad.

• chili flakes - Substitute with fresh chili: Fresh chili can provide the same heat and a bit of extra freshness to the salad.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro, though it lacks the same citrusy notes.

• To store your mango salad, place it in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The salad should stay fresh for up to 2 days. Beyond this, the vegetables may start to lose their crunch and the flavors might not be as vibrant.
• If you plan to store the salad for longer, consider keeping the dressing separate. Mix the julienned mango, cabbage, and carrot in one container and the dressing in another. Combine them just before serving to maintain the crisp texture.
• For freezing, it's best to avoid it. The mango and vegetables will lose their texture and become mushy once thawed. However, if you must, freeze the salad without the dressing in a freezer-safe container. Thaw in the refrigerator and add the dressing just before serving.
• To refresh the salad after storing, you can add a bit more lime juice and a sprinkle of fresh cilantro to revive the flavors.
• Always ensure the peanuts are added just before serving to keep them crunchy. If stored with the salad, they may become soggy.
• When ready to serve, give the salad a good toss to redistribute the dressing and ensure every bite is flavorful.

• Start by removing the green mango, cabbage, and carrot from the refrigerator. Allow them to come to room temperature for about 15-20 minutes. This helps to retain their crispness and flavor.

• If you prefer a slightly warm salad, you can lightly warm the peanuts in a dry skillet over low heat for a few minutes. This will bring out their nutty aroma and add a delightful crunch to your salad.

• For the dressing, mix the fish sauce, lime juice, and sugar in a small bowl. You can warm the mixture slightly in the microwave for about 10-15 seconds to help dissolve the sugar and blend the flavors better.

• Toss the salad ingredients with the warmed dressing just before serving. This ensures that the green mango and cabbage remain crisp and fresh.

• Garnish with freshly chopped cilantro and a sprinkle of optional chili flakes for an extra kick. Serve immediately to enjoy the vibrant flavors and textures.

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

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

• Julienne peeler: A tool to create thin, uniform strips of green mango and carrot.

• Knife: Essential for thinly slicing the cabbage and chopping the fresh cilantro.

• Cutting board: A surface to safely and efficiently chop and slice the vegetables and herbs.

• Measuring cups: Used to measure out the 2 cups of green mango, 1 cup of cabbage, and 1 cup of carrot.

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

• Peanut crusher: A tool to crush the roasted peanuts, enhancing their flavor and texture.

• Tongs: Useful for tossing the salad to ensure the dressing is evenly distributed.

• Serving platter: A dish to present the finished mango salad attractively.

Pre-julienne vegetables: Save time by julienning the green mango, cabbage, and carrot in advance and storing them in the fridge.

Use pre-roasted peanuts: Buy pre-roasted peanuts to avoid the extra step of roasting and crushing them yourself.

Make dressing ahead: Mix the fish sauce, lime juice, sugar, and chili flakes in advance and store in a sealed container.

Batch prep: Prepare larger quantities of the ingredients and store them separately for quick assembly throughout the week.

Use a food processor: Speed up the process by using a food processor to slice and julienne the vegetables.