Cha Nam Plagreen Mango Kerabu Salad Recipe

Name: Banana Leaf Original (Broadway & Oak)s CHA NAM PLAGREEN MANGO KERABU SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups young green mango (peeled and julienned); 0.5 cups Cha Nam Plagreen (fried shallots with chili oil) or substitute crispy chili oil shallots; 0.5 cups fresh cilantro leaves (roughly chopped); 0.25 cups fresh mint leaves (torn); 0.5 cups small red onion (thinly sliced); 2 tbs fresh Thai bird's eye chilies (thinly sliced); 2 tbs toasted grated coconut (lightly sweetened, optional); 0.25 cups roasted peanuts (coarsely chopped); 2 tbs spring onion (thinly sliced); 3 tbs fresh lime juice; 2 tbs fish sauce; 1.5 tbs palm sugar (or brown sugar); 1 tbs water (to dissolve sugar); 1 tbs cha nam plagreen oil (from jar) or neutral oil; 0.25 tsp sea salt; 0.125 tsp black pepper (freshly ground); 2 pcs lime wedges (for serving)

Inspired by Banana Leaf Original (Broadway & Oak)

Time25m

Serves4

Make Cha Nam Plagreen Mango Kerabu Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

2 cups young green mango (peeled and julienned)

1/2 cups Cha Nam Plagreen (fried shallots with chili oil) or substitute crispy chili oil shallots

1/2 cups fresh cilantro leaves (roughly chopped)

1/4 cups fresh mint leaves (torn)

1/2 cups small red onion (thinly sliced)

2 tbs fresh Thai bird's eye chilies (thinly sliced)

2 tbs toasted grated coconut (lightly sweetened, optional)

1/4 cups roasted peanuts (coarsely chopped)

2 tbs spring onion (thinly sliced)

Dressing

3 tbs Fresh lime juice

2 tbs Fish sauce

1 1/2 tbs palm sugar (or brown sugar)

1 tbs water (to dissolve sugar)

1 tbs cha nam plagreen oil (from jar) or neutral oil

Finishing & Garnish

1/4 tsp sea salt

1/8 tsp black pepper (freshly ground)

2 pcs Lime wedges (for serving)

Method

Salad

Prepare mango

Peel the green mango and cut away from the pit. Using a sharp knife or mandoline, julienne the mango flesh into thin matchsticks until you have about 2 cups. Place julienned mango in a large mixing bowl and toss immediately with 1 tablespoon of lime juice to prevent browning.

Prepare aromatics and herbs

Thinly slice the red onion and soak in cold water for 5 minutes to reduce sharpness, then drain well. Thinly slice the bird's eye chilies (remove seeds if you want milder heat). Roughly chop cilantro and tear the mint leaves. Thinly slice spring onion. Add all these (onion, chilies, cilantro, mint, spring onion) to the bowl with the mango.

Add crunchy elements

Add the coarsely chopped roasted peanuts and toasted grated coconut (if using) to the mango-herb mixture. Reserve the Cha Nam Plagreen (crispy shallot-chili oil) for folding in near the end to preserve crispness.

Dressing

Dissolve the sugar: in a small bowl, combine the palm sugar and 1 tablespoon water. Stir until sugar dissolves (microwave 10 seconds if necessary). Add the fish sauce and remaining 2 tablespoons lime juice. Stir to combine, then whisk in the cha nam plagreen oil (or neutral oil) to emulsify. Taste and adjust balance — it should be bright, salty, sweet and spicy.

Assembly & Finish

Dress the salad: Pour the dressing over the mango and herb mixture. Toss thoroughly but gently so mango sticks stay crisp and evenly coated.

Add Cha Nam Plagreen and season: Fold in about half of the Cha Nam Plagreen crispy shallot-chili mixture so some oil and crunch distribute into the salad. Reserve the rest for garnish so it remains crunchy on top. Season with sea salt and freshly ground black pepper to taste.

Plate and garnish: Transfer the salad to a serving platter or bowl. Sprinkle the remaining Cha Nam Plagreen on top, then finish with extra chopped peanuts and a few lime wedges on the side.

Serve: Best served immediately at room temperature so the crispy elements remain crunchy. Provide extra lime wedges and, if desired, additional fish sauce or palm sugar to adjust seasoning at the table.