Thai Green Mango Salad


Thai Green Mango Salad 1

Serves 4-6
⅓ cup light brown sugar
¼ cup fresh lime juice, or adjust amount to your taste, as tartness in limes can vary
¼ cup fish sauce, saltiness will vary by brand
1 tablespoon soy sauce
2-3 tablespoons sambal oelek or Vietnamese chili sauce with garlic, or to your taste
1 medium shallot, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
½ cup canola oil
1 cup French green beans (haricot verts), halved on the bias
2 unripe mangoes or 1 green papaya, must be very hard, peeled and shredded on a mandoline or box grater
2 medium carrots, peeled and julienned; a julienne peeler does a great job of this or use a box grater
1 cup grape tomatoes, halved lengthwise
½ cup unsalted peanuts, plus two tablespoons for garnish, coarsely chopped
½ cup mint leaves, torn
½ cup cilantro (thin upper stems included) chopped
½ cup peanuts, divided use
¼ cup crispy shallots, Thai product
Cook green beans in a medium saucepan of boiling water for 3 minutes. Drain, then immediately add to a bowl of ice water to stop the cooking process. Drain and pat dry. (May be done a day ahead. Refrigerate.)
Prepare Dressing: Place all dressing ingredients in a blender until completely pureed. Taste and adjust ingredients as needed, to achieve a balance of sweet, sour, salty and spicy. Dressing is best made at least an hour ahead to allow the flavors to develop. Refrigerate until serving. Dressing will keep for two weeks.
Assemble Salad: Add salad ingredients and ¼ cup peanuts to a large bowl. Add just enough dressing to lightly coat; toss gently. To Serve: Place salad on a platter or in a large shallow bowl. Garnish with the crispy shallots, and remaining two tablespoons of peanuts.