Pickled Green Mango Salad

15 - 20 minutes

4

PORTIONS

Ingredients

  • 1/4 cup rice vinegar, mixed
  • 1/4 cup water
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 clove garlic, finely chopped
  • flesh of 1 green mango, shredded or cut into thin matchsticks
  • 1 shallot, very finely sliced
  • 1 carrot, peeled and shredded or cut into thin matchsticks
  • 2 cups shredded cabbage
  • 1/4 cup Vietnamese mint leaves, finely sliced
  • 1/2 cup mint leaves
  • 1/2 cup roughly chopped coriander
  • 1 large red chilli, finely sliced
  • 1 Tbsp toasted sesame seeds
  • 1/4 cup roughly chopped roasted peanuts
  • 2 Tbsp crispy fried shallots

Method

Suggested wine match - 2013 Equinox Waipara Valley Riesling

In a bowl large enough to hold the mango, mix rice vinegar, water, sugar, salt and garlic together.

Add mango and shallot and toss with the pickling liquid. Leave for 2 minutes then drain, reserving pickling liquid.

Toss pickled mango and shallot with carrot, cabbage, herbs, chilli and sesame seeds.

Just before serving, toss with 3 - 4 Tbsp of pickling liquid.

Serve in a large serving bowl and sprinkle over peanuts and crispy fried shallots.