Ingredients:

  • 450g firm-ripe mangoes, julienned
  • 225g Persian cucumbers, seeded and julienned
  • 60g red onion, thinly sliced
  • 15g fresh cilantro, roughly chopped
  • 60g roasted unsalted peanuts, crushed
  • 45ml fresh lime juice
  • 30ml fish sauce
  • 12g palm sugar
  • 5g Thai bird's eye chilies, finely minced
  • 3g garlic, grated

Instructions:

  1. Cut the mangoes and cucumbers into uniform matchsticks (approximately 2 inches long and 1/4 inch thick). Slice the red onion into paper-thin slivers and place all produce in a large mixing bowl.
  2. In a small jar or bowl, whisk together the lime juice, fish sauce, palm sugar, minced chilies, and grated garlic until the sugar crystals have completely dissolved.
  3. Pour the dressing over the julienned vegetables and gently fold with a spatula until evenly coated. Fold in the chopped cilantro and top with crushed peanuts immediately before serving.