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burmese raw mango salad (oil-free)

A tangy vegetarian and healthy salad recipe perfect for summer afternoon, loaded with the freshness of raw mango and vegetables.

Ingredients

  • 2 medium sized raw mangoes, peeled and grated, (about 400g)
  • 1½ cups cabbage, shredded
  • 1 onion sliced thinly sliced
  • 1 tomato, seeds removed thinly sliced
  • 3 tablespoons coriander, finely chopped
  • 8 shallots finely sliced
  • 4 cloves garlic, sliced in rounds
  • ½ teaspoon turmeric, ground
  • 2 tablespoons white sesame seeds
  • 3 tablespoons crushed peanuts
  • 3 tablespoons chickpea flour or besan
  • 1 teaspoon salt
  • freshly ground black pepper
  • For Dressing:
  • 3 tablespoons lime juice
  • 2 tablespoons light soya sauce
  • 1½ tablespoons brown sugar
A tangy vegetarian and healthy salad recipe perfect for summer afternoon, loaded with the freshness of raw mango and vegetables.

Instructions

  • 1. Heat oven to 200 degrees Celsius.
  • 2. Combine mango, cabbage, tomato, onion, and 3 tablespoons coriander in a bowl. Season with salt and pepper and mix.
  • 3. Combine shallots and garlic slices with turmeric and roast on a baking tray in hot oven for 8 minutes or until browned.
  • 4. Roast sesame seeds in a dry frying pan until they start changing colour, about 1-2 minutes. Separately roast chickpea flour for 2-3 minutes until it changes colour.
  • 5. Crush half the sesame seeds and peanuts in a mortar. Add to salad along with crushed chilies and roasted chickpea flour.
  • 6. Combine dressing ingredients in a mixing bowl. Pour dressing over salad, tossing well to combine. Garnish with remaining sesame seeds and peanuts.

    Serves: 6, as a side salad
    Ingredients: 16

Critical Ingredients

If you don’t have raw mangoes, you can make this salad with raw papaya as well. Crushed chilies can be substituted with fresh chopped sweet chilies. The original recipe calls for shallots and garlic to be fried, so if you don’t have an oven, go ahead and fry these ingredients. The oil in which these are fried is usually added to the dressing. If you don’t have sesame seeds, leave them out, or add half a teaspoon of sesame oil to the dressing. Chickpea flour add crunch but can be left out if not available. This salad is usually salty, I have added brown sugar for sweetness, which you can leave out.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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