Cambodian Green Mango Salad with Dried Fish
Shredded green mango brings sharp, tangy crunch to this Cambodian salad, known as Nhoam Svay Teuk Thvear, while dried fish adds a deep savory saltiness. A lime-based dressing ties the contrasting flavors together. It requires no cooking and is ready in well under 30 minutes.
Equipment
- Knife
- Cutting board
- Grater
- Mixing bowl
- Mortar and pestle
Ingredients
For the Salad:
- 2 large green mangoes peeled and grated, preferably organic
- 1 cup dried fish preferably snakehead fish
- 1 cup cabbage shredded
- 1 small red onion thinly sliced
- 1 small carrot julienned
- 0.5 cup fresh cilantro
- 0.25 cup roasted peanuts coarsely chopped
For the Dressing:
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon fish sauce
- 1 teaspoon sugar or palm sugar
- 1 teaspoon chili flakes adjust to taste
Instructions
- In a mixing bowl, combine grated green mango, shredded cabbage, sliced onion, and julienned carrot. Toss gently to combine the ingredients.
- Using a mortar and pestle, gently crush the dried fish to a coarse consistency. If unavailable, use a food processor but pulse carefully to avoid over-processing.
- Add the crushed dried fish to the vegetable mix along with fresh cilantro and chopped peanuts.
- Prepare the dressing by whisking together lime juice, fish sauce, sugar, and chili flakes in a small bowl. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad and toss gently ensuring all ingredients are well coated.
Notes
- For an extra punch of flavor, try adding thinly sliced lemongrass to the salad mix.
- If dried fish isn't available, substitute with small pieces of smoked salmon for a different yet delicious take.
Nutrition
Calories: 193kcalCarbohydrates: 24gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 448mgPotassium: 641mgFiber: 4gSugar: 18gVitamin A: 3537IUVitamin C: 50mgCalcium: 53mgIron: 1mg
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