Tuesday, August 23, 2011
Vietnamese Green Mango with Jicama Salad
I still have some leftove mango after I made my favorite green mango shake so i decided to make this Vietnamese Green Mango Salad but I added some jicama (or singkamas in Filipino) for extra crunch. The finely chopped ginger and mint give this dish a refreshing flavor while the Philippine chili pepper (siling labuyo) gives it a nice punch.
1 unripe or green mango, julienned
1/2 jicama, julienned
1 shallot, thinly sliced
1 Tbsp sesame seeds, toasted
2 inches fresh ginger, finely chopped
1 bunch of mint, coarsely chopped
2-3 siling labuyo, sliced thinly and diagonally
2 Tbsp sugar
4 Tbsp fresh lime juice
1 TBsp fish sauce
1. In a small bowl, mix all ingredients for sauce.
2. In a medium bowl mix all ingredients. Add sauce and mix well.
NOTE: Be very careful when handling siling labuyo. They may be tiny but they sure are spicy. You may use disposable kitchen gloves when handling them and be sure to wash your hands very well afterwards.
The equipment pictured above is called a citrus reamer which is very handy in extracting juice from line or lemon and very useful when I am not in the mood to wash the many parts of a juicer.
The one pictured above is called a mandolin slicer. Very handy in julienning veggies...try doing that manually, Ha! This baby can do it in no time at all. It comes with 4 attachments which can be used to slice, grate, julienne, and cut into french fries sizes. Be careful and don't forget to use the holder that comes with it to prevent you from accidentally cutting yourself.