Khmer Mango Salad

Continued from yesterday’s post about Khmer salad dressing, here’s another salad:

Mango Salad or Ngiom Svay in Khmer

1 large green mango, julienned
1 small carrot, julienned (optional)

3/4 lb. boiled shrimp, peeled

4 large shallots or 1 medium red onion, thinly sliced

A bunch of mint leaves

A bunch of basil leaves

¼ cup roasted peanuts, roughly ground

¼ cup fish-sauce dressing

Toss mango, carrot (if using), shrimp, shallots, mint and basil leaves together. Add the dressing and toss again. Sprinkle with peanuts and serve.

Note: Southeast Asian markets usually carry young green mangos. If you have one in your neighborhood, try there. If not, you can use those large mangos found in most western markets. Pick the hardest ones possible. Those mangos usually taste sweeter than the green ones. If you prefer a tarter taste, add extra lemon/lime juice to your salad.

Mango salad is the most loved of all Khmer salads. We make it with all kind of protein, from smoked fish to dried shrimp to pork belly to fresh seafood. Try it with a combination of pork belly and shrimp. 

Khmer Mango Salad