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Eats

Inkitchen - Raw Mango Salad is the ultimate summer salad!

Dressing can be made 1 day ahead.

INGREDIENTS
•    2 red or green chiles, with seeds, chopped
•    1 clove garlic chopped
•    ½ cup fresh lime juice
•    2 tablespoons vegetable oil
•    2 teaspoons palm or light brown sugar
•    4 green mangoes or 1 green papaya, julienned on a mandoline
•    2 medium shallots, thinly sliced
•    ½ cup unsalted, dry-roasted peanuts, coarsely chopped
•    ½ cup fresh cilantro leaves
•    ¼ cup fresh mint leaves
•    2 tablespoons toasted dried shrimp (optional)
•    2 tablespoons toasted sesame seeds
•    salt

RECIPE PREPARATION
•    Purée chiles, garlic, lime juice, oil, and palm sugar in a blender until smooth.
•    Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
•    DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Eats

Inkitchen - Raw Mango Salad is the ultimate summer salad!

Dressing can be made 1 day ahead.

INGREDIENTS
•    2 red or green chiles, with seeds, chopped
•    1 clove garlic chopped
•    ½ cup fresh lime juice
•    2 tablespoons vegetable oil
•    2 teaspoons palm or light brown sugar
•    4 green mangoes or 1 green papaya, julienned on a mandoline
•    2 medium shallots, thinly sliced
•    ½ cup unsalted, dry-roasted peanuts, coarsely chopped
•    ½ cup fresh cilantro leaves
•    ¼ cup fresh mint leaves
•    2 tablespoons toasted dried shrimp (optional)
•    2 tablespoons toasted sesame seeds
•    salt

RECIPE PREPARATION
•    Purée chiles, garlic, lime juice, oil, and palm sugar in a blender until smooth.
•    Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
•    DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Eats

Inkitchen - Raw Mango Salad is the ultimate summer salad!

Dressing can be made 1 day ahead.

INGREDIENTS
•    2 red or green chiles, with seeds, chopped
•    1 clove garlic chopped
•    ½ cup fresh lime juice
•    2 tablespoons vegetable oil
•    2 teaspoons palm or light brown sugar
•    4 green mangoes or 1 green papaya, julienned on a mandoline
•    2 medium shallots, thinly sliced
•    ½ cup unsalted, dry-roasted peanuts, coarsely chopped
•    ½ cup fresh cilantro leaves
•    ¼ cup fresh mint leaves
•    2 tablespoons toasted dried shrimp (optional)
•    2 tablespoons toasted sesame seeds
•    salt

RECIPE PREPARATION
•    Purée chiles, garlic, lime juice, oil, and palm sugar in a blender until smooth.
•    Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
•    DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.