A beautiful and delicious showcase of craveability through acidity, the traditional preparation of this hot-sweet-spicy-tangy salad is refreshing and addictive at the same time. Chock full of colourful vegetables, ground ginger, sweet mango, crunchy carrots and nuts, and a lively peanut dressing, it’s a hit from all angles.
Ingredients
Serves 6
- 1/4 cup (60 milliliters) vegetable oil
- 3 cloves fresh garlic, very thinly sliced crosswise
- 2 tbsps (30 milliliters) fresh lime juice
- 2 tbsps (30 milliliters) palm sugar
- 4 tsps (20 milliliters) water
- 4 1/2 tsps (22 milliliters) tamarind pulp
- 2 tsps (10 milliliters) Club House ® Ginger, Ground
- 2 tbsps (30 milliliters) Fish Sauce
- 2 tbsps (30 milliliters) chopped fresh cilantro
- 2 tsps (10 milliliters) finely chopped fresh Fresno chile
- 1 1/2 cups (375 milliliters) green mango, cut into thin matchsticks (about 2 firm, unripe mangoes)
- 1 1/2 cups (375 milliliters) matchstick-cut rainbow carrots (about 6 medium carrots)
- 3/4 cups (175 milliliters) halved cherry tomatoes
- 1/4 cup (60 milliliters) roasted peanuts, chopped
- 2 tbsps (30 milliliters) sliced green onion, cut on bias
Procedure
- In skillet over medium heat, heat oil until shimmering. Add garlic, spreading into an even layer. Cook 2 to 3 minutes or until lightly browned and very crispy, turning halfway through cooking. Remove with slotted spoon. Transfer to paper towels to drain.
- In a bowl, combine lime juice, sugar, water, tamarind and ginger. Whisk vigorously until well blended. Stir in cilantro and chilies. Set aside.
- In a bowl, combine mango, carrots, tomatoes, peanuts, and scallions. Add dressing, tossing to mix well. Cover and refrigerate until service. Stir in fried garlic just before serving.
- Recipe type: Flavour Forecast
