Cambodian green mango salad
By Ambra Torelli (www.littlebitesofbeauty.com) GF DF EF
Serves 2 | Prep 20 mins | Cook 15 mins | Calories 395 (per serving)
FOR THE GREEN
MANGO SALAD
160g (5¾oz) grilled white
fish fillet of choice
a pinch of salt
a pinch of freshly
ground black pepper
160g (5¾oz) green
mango, julienned
60g (2oz) carrot,
peeled, julienned
20g (¾oz) crushed
roasted peanuts
80ml (2¾fl oz) Khmer
dressing (see below)
10g (¼oz) basil
FOR THE KHMER
DRESSING
50g (1¾oz) palm sugar
20ml (¾fl oz) gluten-
free fish sauce
1 tbsp lime juice
40ml (1½fl oz) water
a pinch of salt and freshly
ground black pepper
1 Season the fish fillets with salt and pepper, then grill until
cooked. Slice the fish.
2 Clean, peel and julienne the carrot and mango. Thinly cut
the basil.
3 Prepare the Khmer dressing by bringing the palm sugar
and water to a boil. Take off the stove and mix with fish
sauce, salt, pepper and lime juice.
4 To assemble the salad, combine the fish, mango and carrot
in bowl. Toss it well with the seasoning, dressing, herbs and
roasted peanuts.
5 Serve in a bowl and enjoy!
Total fat Saturated Salt Sugar Protein
6g 0.9g 2g 63g 18.8g