Ingredients

• 1 mango (firm, less ripe)
• 1/2 carrot
• 1/2 cucumber
• 1/3 shallot
• 1/2 chili pepper
• 1/4 cup toasted peanuts
• a few fresh cilantro leaves

Sauce

• juice of 1 lime
• 1.5 tablespoons cane sugar
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic

for those who like

• 1 tablespoon fried onion
• fried shrimp chips

Preparation

1. Peel the mango, carrot and cucumber and cut into thin matchsticks / strips, using a peeler or a vegetable spiralizer, or cutting with a knife on a board. Place in a wide bowl.
2. Peel the shallot and cut into thin slices. Cut the chili pepper into slices, removing most of the seeds. Add to the salad.
3. Sauce: combine in a bowl lime juice, cane sugar, fish sauce, soy sauce, rice vinegar, ginger and garlic. Once mixed and the sugar dissolves, pour the sauce over the salad.
4. Sprinkle with chopped peanuts, garnish with fresh cilantro leaves. If you like, you can sprinkle with fried onion and serve shrimp chips with the salad.