Vietnamese · Lunch
Green Mango Salad with Peanuts and Egg
Shredded unripe mango tossed with hard-boiled egg, roasted peanuts, fried shallots, cilantro and mint in a nuoc cham dressing of fish sauce, lime and sugar, with fresh chili garnish. Balances sour, salty, sweet and crunch in a light Vietnamese salad.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
311Calories
13.2gProtein
13.4gFat
36.8gCarbs
26.2gSugar
5.1gFiber
1621mgSodium
372mgChol
2.8gSat Fat
612mgPotassium
98mgCalcium
2.5mgIron
0.8mcgVitamin B12
47mgVitamin C
gluten-free
low-calorie
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Peel and julienne the green mango into thin matchsticks. Chop the peanuts and cilantro, tear the mint, and mince the garlic and chili.
2
Boil
Place the eggs in a small pot of water over high heat, bring to a boil and cook 9 minutes until yolks are fully set.
3
Cool
Drain the eggs and cool under cold running water for 5 minutes until cool enough to peel and halve.
4
Whisk
In a small bowl, whisk together the fish sauce, lime juice, sugar and garlic until sugar fully dissolves.
5
Toss
Add the dressing, chili, cilantro and mint to the mango and toss until every strand is coated.
6
Plate
Scatter peanuts and fried shallots over the salad, nestle the halved eggs on top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (100g), hard-boiled
- 11 oz311g green mango
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fried shallots
- 2 tbsp2 tbsp fresh cilantro
- 2 tbsp2 tbsp fresh mint
- 11 fresh chili
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 3 tsp3 tsp sugar
- 2 clove2 clove garlic
