Prep
10 min
Plus
sharp knife or mandolin
Serves
2-4
INGREDIENTS
- 1/4 cup poached shrimp butterflied
- 2 unripe green mangos
- 1 handful cilantro chopped
- 1/4 red pepper sliced
- 2 spring onions sliced
- 1/4 cup toasted cashews chopped
Dressing
- 1 tbsp sesame oil
- 2 tbsps fish sauce
- 2 limes juiced
- 2 tbsos honey
- 1 tsp Thai chili
METHOD
- Peel and slice mangoes and peppers into tight julienne.
- Toss in a medium bowl with onions, shrimp and coriander.
- Mix up dressing, pour over salad and toss. Plate and garnish with cashews.
