Mango Salad with Crispy Shallots
This salad gets a distinctive sour taste from green, under-ripe mangoes. If you can’t find green mangoes, try ripe mango, green papaya, or pineapple.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This salad gets a distinctive sour taste from green, under-ripe mangoes. If you can’t find green mangoes, try ripe mango, green papaya, or pineapple.
Ingredients
Crispy shallots
- 2 cups thinly sliced shallots
- 2 cups vegetable oil
Salad
- 4 rice paper wrappers
- 1 large green or ripe mango, peeled and thinly sliced (2 cups)
- 1 small red or white onion, thinly sliced (1 cup)
- 3/4 cup small fresh mint leaves
- 3/4 cup cilantro leaves
- 1 cup Vietnamese Dipping Sauce
- 1 Tbs. vegetable oil
- 2 tsp. toasted sesame seeds
- 1/2 tsp. Chile-Garlic Paste or sambal oelek chile sauce
Preparation
1. To make Crispy Shallots: Preheat oven to 200°F. Spread shallots on baking sheet, and bake 20 minutes, or until beginning to shrivel and dry.
2. Heat oil in large saucepan over medium heat. Add shallots, and cook 10 minutes, or until golden. Transfer to paper-towel-lined baking sheet; cool.
3. To make Salad: Microwave rice paper wrappers one at a time 30 seconds, or until crisp.
4. Toss remaining Salad ingredients together in bowl. Top with 2 Tbs. Crispy Shallots (reserve remainders for another use). Serve with rice crisps.
Nutrition Information
- Calories 181
- Carbohydrate Content 30 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 45 mg
- Sugar Content 8 g