Asian Salad


- 1 medium size green mango, skin peeled and shredded
- 1 tablespoon Kirum Organic Palm Vinegar
- 1 tablespoon fish sauce
- 1 teaspoon Thnot Organic Palm Sugar
- ¼ teaspoon salt
- ½ cup dried shrimp, pre-soak in water about 15mins
- ½ cup dried fish
- 1 teaspoon chopped fresh bird’s eye chili (optional)
- 1 small shallot, thinly sliced
- ¼ cup fresh chopped herbs (mint, green onions, saw tooth, or basil)
- 2 tablespoons chopped roasted peanuts


- Heat a small pan and lightly oil it.
- Add dried shrimps, dried fish and give it a quick stir.
- Fry it to give them a nice crispy texture.
- Transfer to a mortar and pestle and lightly pound it to break up the fibers. This will allow the shrimp to absorb the flavors from the dressing but also retain that nice and crunchy texture. Set aside.

- In a large bowl mix together lime juice, fish sauce, sugar, salt and fresh chili.
- Add shallots, green mango, dried shrimp and fresh herbs.
- Toss the salad to combine.