03:47
Sep 3, 2021
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'This colorful, refreshing salad is perfect for the hot summer weather. The salad can be serve as an appetizer and eaten with rice. I used Kent mango for this recipe because it has a nice tangy, sweet taste versus using green mango. When choosing mangoes, pick firm mangoes with small patches of yellow skin color indicates the sweetness and ripeness. Green mangoes is too tangy and tasteless and over-ripen mangoes can be too sweet and mushy in the salad. For the salad dressing, recipe is here: https://youtu.be/RqO0Ms2KdJk Ingredients: 2 firm Kent mango/ green mango, shredded 1 small carrot, shredded 1 package 3.5oz dried shrimp, soaked in hot water 1/2 cup and 2 tbsp Vietnamese salad dressing 1/2 cup mint, roughly chopped 1/2 cup Vietnamese coriander, roughly chopped 1 tbsp garlic, chopped 2 tbsp vegetable oil Pickled onion: 1/2 large red onion, thin sliced 1 cup cold water 2 tbsp sugar 4 tbsp vinegar Toppings: fried shallot roasted peanut Thai chili, sliced (optional) #MaiFoodHaven #GoiXoaiTamKho my socials: •INSTAGRAM:https://instagram.com/maifoodhaven/ •FACEBOOK:https://m.facebook.com/maifoodhaven?ref=bookmark *EMAIL: [email protected] Music Credit: https://www.bensound.com'See also:
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