AVERAGE RATING: 

Rating:   

Asian Grill

by Corrine Trang

• 1/3 cup fresh lime or lemon juice (about 1/3 cup)
• 1/4 cup fish sauce
• 1/4 cup sugar
• 3 large unripe mangos, peeled, halved lengthwise, pitted and julienned (6 to 7 cups)
• 3 carrots, peeled and julienned (about 1 cup)

• 2 or 3 red Thai chilies, stemmed, seeded, and sliced into thin rounds
• 1/3 cup unsalted roasted peanuts, finely crushed
• 1/3 cup packed fresh Thai basil or cilantro leaves

1. 
   Whisk together the lime juice, fish sauce, and sugar in a bowl until the sugar is completely dissolved. Put the mango, carrots, and chilies in a resealable plastic bag.
2. 
   Add the dressing and seal the bag, squeezing any air out. Holding on to the ends, shake the bag to distribute the dressing throughout. Let stand for 20 minutes.
3. 
   Drain and transfer to a serving bowl or plate and garnish with the crushed peanuts, and Thai basil or cilantro leaves. Serve at room temperature or lightly chilled.
4. 
   Note: Not all ingredients are created equal, so adjust the seasoning as you go. Taste the dressing prior to tossing the ingredients to make sure the sour, salt, and sweet notes are balanced. Adjust the seasoning according to the acidity and sugar levels of the fruit and the salt content of the fish sauce.