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Vietnamese Green Mango Salad with Shrimp (Gỏi Xoài)
Ingredients
  • 1 large unripened mango about 1.5 pounds with the seed, julienned
  • 1 carrot mainly for color, julienned
  • 1 cup daikon julienned
  • 1 cucumber seeded and julienned
  • ½ pound medium shrimp 3⅓5 or 36/40 size
  • red onion raw and thinly sliced (optional)
  • subheading: Herbs & Garnish (all optional):
  • shrimp chips
  • deep fried shallots
  • roasted peanuts crushed
  • mint thai basil, cilantro, stems removed and roughly chopped
  • subheading: Dressing:
  • ⅓ cup sugar
  • ⅓ cup fish sauce
  • ⅓ cup lime juice
  • ½ cup water
  • sliced Thai chiles
  • subheading: Tools used:
  • OXO swivel peeler
  • Benriner Japanese mandolin slicer
  • safety gloves crucial when using a mandolin slicer
Steps
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