Goi xoai is made with unripe green mango, finely grated and tossed with a tangy, spicy dressing of fish sauce, lemon juice, and hot pepper. Garnished with roasted peanuts, the salad becomes sweeter and more balanced as it rests.
Finely grate the green mango and carrot into a large bowl, then add the green onion.
Mix the fish sauce, lemon juice, sugar, and hot pepper to make the dressing.
Pour the dressing over the grated vegetables and mix gently. Refrigerate for 60 minutes to balance the mango’s tartness with the dressing.
Take the salad out of the refrigerator and garnish with roasted peanuts and fresh mint before serving.
Do not serve the salad as soon as you prepare it; resting for 60 minutes allows the mango’s tartness to balance with the dressing. Add the peanuts at the end so they stay crisp. Contains allergens: fish (fish sauce) and peanut.
Yeşil mango bulamadığım için yarı olgun bir mangoyla denedim, salata biraz daha tatlı oldu ama balık soslu ekşi sos yine de dengeyi büyük ölçüde sağladı.
Yarı olgun mango güzel bir çözüm, sadece ekşilik biraz azaldığı için isterseniz limon suyunu bir kaşık daha artırarak dengeyi geri getirebilirsiniz.
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