On today’s menu: Green Mango Salad with Lemongrass, Shallots, Mint & Coriander.
Created by chef Annita Potter, this salad recipe is part of our Seasonal Sensations series. Inspired by the 2023 delicious Harvey Norman Produce Awards, five Australian foodies have put together five mouthwatering recipes for you to try at home.
Prep 10 minutes
Serves 4
Green Mango Salad Ingredients
2 sticks of lemongrass, finely chopped
2 lime leaves, finely sliced
1 medium green mango, shredded
3-4 small red shallots, finely sliced
1 cup each of mint and coriander leaves
¼ cup coarsely chopped roasted unsalted cashew nuts
Dressing
2 coriander roots, cleaned
¼ tsp salt
2 garlic cloves, chopped
3 long red chillies, chopped
3 tablespoons lime juice
1 tablespoon white sugar
1 tablespoon vegan fish sauce
Method
To make the dressing, pound coriander root and salt in a pestle and mortar. Add garlic and chilli and continue to pound until a fine paste. Stir in lime juice, white sugar and fish sauce.
Combine lemongrass, lime leaves, mango, shallots, mint and coriander on a serving platter. Drizzle over dressing, top with cashews and serve.
Notes: This dish is currently vegan but you could add poached chicken, blanched tiger prawns or any kind of fish that has been deep-fried or pan fried, to complement this salad.
Seasonal Sensation Recipes
Lobster E-fu Noodles with Pippies & Cuttlefish in a Garlic Butter Sauce, by chef ‘Big’ Sam Young
Passionfruit Meringue Cake, by chef Rhiann Mead
Spritz Me, Baby (Sparkling Wine with Saffron Gin & Plum Vermouth), by sommelier Shanteh Wale
Roasted Chicken with Turmeric, Lemongrass, Shallots & Smoked Chilli Nahm Jim, by chef Narin ‘Jack’ Kulasai