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 colorful vegetables, ground ginger, sweet mango, crunchy carrots and nuts, and a lively peanut dressing, it’s a hit from all angles.
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 colorful vegetables, ground ginger, sweet mango, crunchy carrots and nuts, and a lively peanut dressing, it’s a hit from all angles.
Key products
Instructions
- 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.
