Name: Thai herb and mango salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup lime juice; 1 tablespoon fish sauce,; 2 tablespoon grated palm sugar; 2 clove crushed garlic in a screw-top jar; 2 mangoes; 10 centimetre stick fresh lemon grass, thinly sliced; 2 fresh long red chillies, thinly sliced; 150 gram snow peas, trimmed, thinly sliced; 6 green onions, thinly sliced; 1 cup bean sprouts,; 1/2 cup loosely packed fresh coriander leaves; 1/4 cup fresh mint loosely packed; 1/4 cup loosely packed vietnamese mint leaves; 1 tablespoon coarsely shredded thai basil leaves

Ingredients

1/4 cup lime juice

1 tablespoon fish sauce,

2 tablespoon grated palm sugar

2 clove crushed garlic in a screw-top jar

2 mangoes

10 centimetre stick fresh lemon grass, thinly sliced

2 fresh long red chillies, thinly sliced

150 gram snow peas, trimmed, thinly sliced

6 green onions, thinly sliced

1 cup bean sprouts,

1/2 cup loosely packed fresh coriander leaves

1/4 cup fresh mint loosely packed

1/4 cup loosely packed vietnamese mint leaves

1 tablespoon coarsely shredded thai basil leaves

Method

1.To make palm sugar and lime dressing; combine lime juice, fish sauce, grated palm sugar and garlic in a screw-top jar; shake well.

2.Slice cheeks from mangoes; cut each cheek into thin strips. Place mango in a large bowl with a fresh lemon grass, red chillies, snow peas, green onions, bean sprouts, coriander leaves, fresh mint and vietnamese mint leaves, basil and the dressing; toss gently to combine.

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