Thai Green Mango Salad

Ingredients

For the Salad Dressing

• 3 tablespoons fish sauce, or 1/4 cup soy sauce
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons brown sugar, or more to taste
• 1 to 2 teaspoons Thai chile sauce, or 1/3 to 1/2 teaspoon dried chile flakes

For the Salad

• 1/4 cup dry shredded unsweetened coconut
• 2 firm, unripe green mangoes
• 2 cups bean sprouts
• 1/2 cup coarsely chopped cilantro
• 3 to 4 thinly sliced spring onions 
• 1 cup cooked, coarsely chopped chicken, shrimp, or fried tofu, optional
• 1 small red chile, thinly sliced, optional
• 1/4 cup peanuts or cashews, whole or coarsely chopped
• 1/3 cup small fresh basil

Steps to Make It

1. Gather the ingredients. 
2. Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
3. Place the coconut in a dry frying pan or wok. “Dry-fry” the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
4. Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
5. Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango’s center.
6. Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
7. Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce. If too salty or sweet, add more lime juice.
8. Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.