This week's theme: Vietnamese. I chose the recipe from a mini Women's Weekly book, Vietnamese Favourites. I scaled the recipe down by half, but here's the full recipe:
2 large mangos (1.2kg), coarsely chopped
1 small red onion, thinly sliced (I left this out)
1 fresh long red chilli, thinly sliced
1.5 cups bean sprouts (I forgot to buy these!)
1/2 cup coarsely shredded coriander (and this!)
2 tsp fish sauce
2 tsp grated palm sugar
2 tbs lime juice
1 tbs peanut oil
Make mango salad by mixing the ingredients gently in a medium bowl.
Because I didn't have onion or coriander, I instead added some chopped spring onions for colour and flavour. Despite the substitutions, this worked out really well - sweet, salty, sour and spicy all at once.
Serve with barbecued prawns (see the recipe that I'll post tomorrow!) - a fantastic combination.