This week on the cooking block – Green Mango Salad. Again taking advantage of where I am and, my almost complete lack of knowledge of some ingredients, I popped off to a Khmer cooking class. Held at La Table Khmere on St. 278 above St. 51, you’re in the middle of a very touristy street with aggressive tuk tuks, but once you make it through their barrage you’ll find a nicely set up cooking class with a friendly Khmer chef to show you the way.

We didn’t get a recipe, so from memory, here comes Green Mango Salad.

Green Mango Salad (makes one very large portion)

1 green mango, shredded using a serrated vegetable peeler
1 large carrot, also shredded using a serrated vegetable peeler
1/4 of a shallot, sliced thinly
1 large sweet pepper, sliced thinly
A handful of Thai basil, torn
1 bird’s eye chilli, sliced thinly (use caution and add only as much as you think you can handle!)
3 tbsp of dried shrimp, soaked in water for 30 mins
2 tbsp roasted peanuts, crushed
1 tsp fish sauce
1 tsp sugar

Toss all ingredients in a bowl. Squish until the salad becomes moist. Taste and adjust.

That’s it.

Like Thai, Khmer food is about balance of salty, sweet, sour and spicy. More salt? Add fish sauce. Particularly sour mango? More sugar. Find the balance.

I overdid the chilli and my salad came out very, very spicy. Tiger beer required to bring the burning down!


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