- ¼ cup seaweed, soaked and drained
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce
- 5 cloves garlic, minced
- juice of 3 limes
- ½ teaspoon crushed red chile flakes
- 2 large mangoes, peeled and thinly sliced (AKA julienned)
- ½ red onion, thinly sliced
- 4 scallions, thinly sliced
- ½ cup salted peanuts, roughly chopped, plus more for garnish
INSTRUCTIONS:
- First, soak your seaweed according to package instructions. Generally, you will just need to cover the seaweed in a medium sized bowl with hot water and allow it to sit for 20 minutes or so, until it absorbs the water. Drain the seaweed and set it aside.
- Whisk together your brown sugar, fish sauce, garlic, lime juice and chile flakes. Set aside.
- Peel and julienne (thinly slice) your mangoes. Toss the thinly sliced mangoes with your sliced red onion, scallions and ½ cup of salted peanuts. Add in the seaweed. Toss everything with your sauce mixture. Taste and adjust seasonings as needed. Allow the salad to sit, covered and in the refrigerator, at least an hour before serving. This will keep well in the fridge in an airtight container for up to 4 days.
Source: The Crepes Of Wrath
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