S2. Mango Salad With Shrimps Recipe

Prepare mango

Peel the mango and slice the flesh away from the pit. Cut the flesh into 1/4-inch (6 mm) strips or bite-sized julienne pieces. Set aside in a bowl.

Prepare vegetables

Thinly slice the cucumber into half-moons, deseed and thinly slice the red bell pepper, and finely slice the red onion into half-rings. Pat any excess moisture from cucumber with a towel.

Prepare greens and herbs

Place the mixed salad greens in a large bowl. Roughly chop the cilantro and mint leaves and add to the greens. Toss lightly to combine.

Prepare shrimp

If shrimp are cold from the fridge, bring them to room temperature for 10 minutes. If larger, halve or quarter them to bite-sized pieces; for small shrimp leave whole. Pat dry with paper towel and season lightly with a pinch of salt and a few drops of lime juice.

Assemble salad

Add the mango, cucumber, bell pepper, red onion, and shrimp to the bowl with the greens and herbs. Gently toss to distribute ingredients evenly.

Finish and garnish

Sprinkle the lightly crushed roasted peanuts over the top. Serve with lime wedges on the side so diners can add extra acidity if desired.

In a small bowl or jar, combine the lime juice, fish sauce, light soy sauce, granulated sugar, grated ginger, and finely chopped red chili. Whisk until the sugar dissolves. Slowly drizzle in the vegetable or sesame oil while whisking to emulsify the dressing slightly. Taste and adjust: add more sugar if too sour, more fish sauce if it needs salt, or more lime if it needs brightness.

Just before serving, pour the dressing over the assembled salad and gently toss to coat all ingredients evenly. Serve immediately so the greens remain crisp.