Green Mango and Jicama Salad

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  • 1 medium green mango, peeled and shredded
  • 1 small jicama, peeled and shredded
  • 1/2 cup Thai basil, chiffonade (thin strips)
  • 2-3 tablespoons fried shallots
  • 2 tablespoons roasted chopped peanuts
  • Dressing:
  • 6 tablespoons tamarind water *
  • 2 tablespoons fish sauce
  • 2 tablespoons liquid palm sugar or caster sugar ^
  • 2 teaspoons sambal olek


Toss all ingredients together in a serving bowl. Whisk together dressing ingredients and toss with salad.

* Add 1/2 cup boiling water to 3 tablespoons wet tamarind. Mash pulp into water, then pour through a fine strainer. Press to remove all liquid and discard solids. Save any extra for another use.

^ Place one bag palm sugar in a heavy saucepan with 1 cup water. Cook over medium heat for about 10 minutes or until melted and amber in color. Do not stir.


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