Mango Salad

  • Prep:
  • Total Time:
  • Servings: 8
Mango Salad

Photography: Nicole Franzen

Source: Martha Stewart Living, July 2013

Ingredients

  • 2 very firm underripe mangoes (about 2 pounds)
  • 1/3 cup Nuoc Cham Dipping Sauce
  • 6 scallions, white and pale-green parts only (reserved from Shrimp Summer Rolls), thinly sliced on the bias (about 1/3 cup)
  • 1/4 cup lightly packed fresh mint leaves, coarsely chopped (from 1 bunch)
  • 1/2 cup lightly packed fresh cilantro leaves and stems, coarsely chopped (from 1 bunch)
  • 2/3 cup roasted unsalted peanuts, coarsely chopped

Directions

  1. Peel mangoes. Cut 1/4-inch-thick slices of flesh away from pits, then cut slices lengthwise into 1/4-inch-thick batons. Gently toss together mangoes, nuoc cham sauce, scallions, and herbs in a large bowl. Let salad stand, stirring occasionally, at least 30 minutes and up to 2 hours. Before serving, stir in peanuts.

Cook's Notes

Salad can be made 1 day ahead and stored in refrigerator; bring to room temperature before serving.

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