Khmer Mango Salad

Back to Salads

Serves 4-6 as side
This recipe is from Shinta Mani in Siem Reap, Cambodia. It has a lighter flavor than Thai green mango salad.


Kohkong Dressing
1T shallot
1T garlic
2t chinese parsley or galangal
3 small red chilies
3ml fish sauce
10g sweet chili sauce
1 1/2T palm sugar (or regular sugar)
2-3T lime juice
Hot water, as needed

1 green mango, julienned
10g dried shrimp, soaked in hot water to soften
5g dried fish (optional), clean in hot water and remove skin
10g tomato, deseeded and julienned
10g onion, julienned
5g peanuts, roast peanuts in wok and remove skins (or use roasted peanuts)
Handful of Thai basil
Handful of mint leaves


1. For dressing, combine shallots, garlic, chinese parsley or galangal, hot chili and pound together in mortar and pestle.
2. Put pounded ingredients in the blender and add fish sauce, lime juice, sugar, sweet chili sauce and hot water to taste. Taste and adjust seasonings.
3. Combine all salad ingredients and toss with 10ml of Kohkong dressing. Adjust seasonings and serve.

Note: You can skip the pounding in step 1 and throw all the ingredients in the blender. Some people swear that pounding the ingredients by hand releases the flavor more fully, but it’s faster to blend it all.

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