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Vegetarian Green Mango Salad
Rate this recipeIn just a few simple steps you can make this vegetarian mango salad. There is no meat or fish, yet it is still delicious and unusual, with crunchy green mango beautifully balanced by a bold, sweet and tangy dressing.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
15 minutes
Servings
2
Level
Medium
Ingredients
Green mango
1 pieces
Vietnamese coriander (rau ram)
50 g
Vegetarian fish sauce
1 teaspoon
Chilli
1 pieces
Tofu
1 block
Roasted peanuts
2 tablespoon
Sugar
1 teaspoon
Mint
50 g
Carrot
0.5 pieces
Implementation Steps
01
Peel the mango and carrot, rinse them thoroughly, then shred them into strips or chop them finely.
02
Pick over the mint and Vietnamese coriander, discarding old or damaged leaves, then wash and chop them (don't chop them too finely, or the herbs will turn mushy when you toss the salad).
03
Rinse the tofu and pat it dry with a towel, then fry it until golden all over. Once fried, cut the tofu into thin, bite-sized slices.
04
Make the dressing with the following proportions: 1 tablespoon lime juice, 1 tablespoon sugar, 1 tablespoon vegetarian fish sauce or soy sauce, 1 teaspoon ground chilli and minced garlic.
05
Next, toss all the prepared ingredients with the dressing and let it sit for 10 minutes to soak in the flavours, then arrange on a plate. Finally, sprinkle with roasted peanuts and fresh herbs, and your flavourful vegetarian salad is ready.
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