Shredded Green Mango Kerabu Salad Recipe

Prepare green mango and vegetables

Peel the green mangoes. Using a mandoline set to a thin setting or a sharp knife, shred the mango into long thin strips (julienne) or use a shredding blade. Remove and discard the large fibrous seed. Place shredded mango in a large bowl and toss immediately with 1/2 teaspoon of lime juice (from the dressing amount) to prevent browning.

Peel and julienne the carrot to match the mango thickness (about 1/8 inch). Add to the bowl with mango.

Halve, peel, and very thinly slice the red onion or shallot. If raw onion is too sharp, soak the slices in cold water for 5 minutes then drain and pat dry. Add to the bowl.

If using French/long beans, blanch in boiling salted water for 45–60 seconds until bright green-crisp, then immediately plunge into ice water. Drain and slice into 1–1.5 inch pieces and add to the bowl.

Add roughly chopped roasted peanuts (or cashews), torn cilantro leaves, torn mint leaves and optional Thai basil to the mango mixture. Add thinly sliced fresh red chili to taste.

Make the dressing

In a small bowl, combine lime juice, palm sugar and warm water. Stir until the sugar dissolves. Add fish sauce and stir to combine. Toast the shrimp paste (belacan) briefly in a dry skillet over medium heat for 30–45 seconds until fragrant (optional) then dissolve it into the dressing mixture; if the paste is very firm, thin with a little warm water first. Add minced garlic and the finely chopped fresh red chili. Taste and adjust balance: you want a bright, tangy-salty-sweet dressing. If too salty, add a little more lime or water; if too sour, add a pinch more sugar.

Pour the dressing over the shredded mango mixture. Using tongs or two large spoons, toss gently but thoroughly so all strands are coated and the herbs and nuts get distributed evenly. Toss for about 30–60 seconds.

Season with salt and freshly ground black pepper to taste. If needed, adjust acidity or sweetness by adding small increments of lime juice or palm sugar and toss again.

Transfer the kerabu to a serving plate or bowl. Sprinkle the fried shallots and additional chopped peanuts on top for texture. Serve immediately with lime wedges on the side.

Leftovers: store dressing separately if you anticipate leftovers; the salad holds better when dressed just before serving.