Kerabu Mangga - Vegetarian Mango Salad

Kerabu Mango or Mango Salad is a beloved and well-known Asian mango dish, especially popular in Thailand, Cambodia, Vietnam, Indonesia, and Malaysia. While the core ingredients are similar - green mango, chilies, herbs, and a tangy dressing, each country adds its own local touch. It's called Kerabu Mangga (VEGETARIAN OKRA SALAD/KERABU BENDI) in Malaysia, Som Tum Mamuang in Thailand, Gỏi Xoài in Vietnam, Nhoam Svay in Cambodia, and Rujak Mangga in Indonesia.

 

This raw mango salad is easy to prepare at home, including vegetarian versions of kerabu mangga or mango salad. The method is effortless: just slice, mix, and toss the ingredients together. Some versions include roasted white sesame seeds, but the crunch of affordable roasted or fried peanuts often steals the food show (VEGETARIAN HERBED RICE/NASI ULAM).

Mango Salad is truly a delicious dish, whether served as a light nibble, or starter and appetizer, or a side with rice - crunchy, spicy, tangy, and sweet burst (VEGETARIAN ASAM PEDAS).

Ingredients

1 large unripe mango, peeled and thinly sliced

1 red chili, thinly sliced

2 birds eye chilies, thinly sliced (optional)

4 shallots, thinly sliced

4-5 sprigs of mint leaves, shredded

1/2 tbsp lime juice (adjust according to mango sourness)

1/2 tbsp powdered palm sugar

1/2 cup roasted nuts or peanuts, coarsely pounded

Salt, to taste

 

Method

In a large bowl, add mango, chillies, shallots, and mint leaves.

Add lime juice, powdered palm sugar, salt and peanuts.  

Toss all the ingredients together until well combined.