Vietnamese Mango Salad (Nộm Xoài)

My coworkers gave my husband and I a gift certificate to a local cooking school as a wedding gift, so we signed up for a Vietnamese cooking class. This salad is simple and refreshing with bold flavours, and features my favourite fruit - mangoes!

Author: Adapted from Ching Li

Recipe type: Salad, Vegetarian, Vegan, Gluten-Free

Cuisine: Vietnamese

Makes: 4 servings

Ingredients

• 1 mango, sliced

• ½ cucumber, sliced

• 1 carrot, peeled into thin strips with vegetable peeler

• 1 Tbsp (15 mL) apple cider vinegar

• 2 tsp (10 mL) sugar

• 1 tsp (5 mL) salt

• ½ cup (125 mL) peanuts, toasted in a dry wok and chopped (can roll with a rolling pin)

• 2 Tbsp (30 mL) sesame seeds, toasted

• ¼ bunch cilantro, roughly chopped (about ½ cup)

Instructions

1. Mix mango, cucumber and carrot in a large bowl. Add vinegar, sugar and salt and mix well. Set aside for at least 10 minutes.

2. To serve, divide salad evenly onto four plates. Sprinkle roasted peanuts and sesame seeds on top, and garnish with cilantro.