Mango Salad

  • 2 exceptionally firm underripe mangoes (around 2 pounds)
  • 1/3 cup Nuoc Cham Plunging Sauce
  • 6 scallions, white and light green parts in particular (saved from Shrimp Summer Rolls), meagerly cut on the predisposition (around 1/3 cup)
  • 1/4 cup delicately pressed new mint leaves, coarsely cleaved (from 1 bundle)
  • 1/2 cup daintily stuffed new cilantro leaves and stems, coarsely slashed (from 1 pack)
  • 2/3 cup cooked unsalted peanuts, coarsely hacked


    Stage 1
    Strip mangoes. Cut 1/4-inch-thick cuts of tissue away from pits, then cut cuts longwise into 1/4-inch-thick stick. Delicately throw together mangoes, nuoc cham sauce, scallions, and spices in a huge bowl. Allow salad to stand, blending infrequently, no less than 30 minutes and as long as 2 hours. Prior to serving, mix in peanuts.

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