Recipes // Salads // Green Mango Salad

Green Mango Salad


By Leah Cohen

House Dressing


  • 8ea Fresh red thai chili
  • 3ea garlic cloves  
  • 3/4C Fresh lime juice
  • 7/8 C Fish sauce
  • 1/2C + 2 tbs palm sugar (white is fine if you can’t get palm
  • 1.3 C Water


  1. In a blender, combine all ingredients (except coconut milk) and blend until the chili and garlic are pureed. Then whisk in coconut milk

For the salad


  • 2 ea shredded green unripe mango
  • ¼ C roasted cashews (unsalted)
  • 1ea shallot sliced thin
  • 2ea lemongrass stalks sliced thin
  • 1/4C mint leaves loosely packed
  • ¼ C coriander leaves loosely packed
  • 2tbs dried shrimp (fried)
  • 2 tbs julienne kaffir lime leaves

For the Chicken


  • 4ea 5oz portions cleaned boneless chicken thigh or breast
  • salt t.t.

Marinade for chicken


  • 4 ea cilantro stems
  • 3ea cloves garlic
  • ½ tsp salt
  • 1 ea can coconut milk
  • 1/8C fish sauce
  • 3 tbs granulated sugar
  • pinch white ground pepper


  1. Combine all ingredients in a blender and blend until smooth. Pour over chicken and marinate for 24 hours.

Putting it all together


  1. Season chicken with salt and grill until cooked. In the meantime make the salad :
  2. Combine all ingredients for the salad in a bowl and dress with dressing. Once chicken in cooked slice and serve on top of salad.

Note: The recipe for the dressing will be more than what you need for the salad. You can save the rest of the dressing in refrigerator for up to 1 week.

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