Vegan Cambodian Green Mango Salad Recipe

The food in Cambodia was nowhere near as good as the food in Thailand, and the vegan options were also a lot more sparse. We had our fair share of rice and noodles with vegetables, and quite a few incidents of unsolicited eggs. One thing I realized early on in Cambodia is that, no matter how vegan something appears to be on the menu, always specify no egg or you might end up with a surprise. That being said, we did have some amazing food in Cambodia. From baguette, to durian, to tofu amok (a mildly spicy, coconut-heavy curry), to Cambodian green mango salad recipe, we had some lovely exotic food – most of the time 😉

Here is a vegan Cambodian green mango salad recipe that we ate several time while on the beach in Sihanoukville. I don’t know how readily available green mangoes are in western grocery store, but my guess is that, if you cannot find specifically green mangoes in Asian grocery stores, unripe mangoes from your local store would do just fine. The idea is to use a very acidic and very crunchy fruit, so if you have any idea for a substitute, do leave a comment below! The recipe makes a salad for one person or an accompaniment for 2. Try it with this vegan amok recipe and wash it down with some beer!

Ingredients
2 large unripe mangoes, julienned
1 large tomato, de-seeded and roughly chopped
1/4 cup holy basil, chopped
1/4 cup roasted peanuts, chopped

2 tbs soy sauce
2 tbs lime juice
1-2 bird’s eye chillies (to taste), finely diced
1 tbs palm sugar (subs. maple syrup)

Preparation
Mix the dressing ingredients together and set aside. Combine all the other ingredients and mix in with the dressing. Easy 😉