Anthony Bourdain- Inspired Vietnamese Mango Salad

I was watching Anthony Bourdain, as I do upon occasion, when I saw this beautiful plate of different shades of fresh greenness hit a table at a little hole in the wall in who knows where. By the end of the show I had talked myself out of buying a plane ticket to Hanoi and decided to just try and emulate the dish myself. I like to use under-ripe mangoes as they still have a green note to the flavor and a slightly crunchier texture.

Anthony Bourdain- Inspired Vietnamese Mango Salad

INGREDIENTS
Dressing:
  • 2 tablespoon lime juice (fresh)
  • 2 tablespoon low sodium tamari
  • 2 tablespoons local honey
  • 2 thai chiles (finely chopped)
  • 1⁄2 tablespoon garlic (minced)
  • 3 tablespoons peanuts (crushed)
Salad:
  • 3 green mangoes (peeled, seeds removed, julienned)
  • 3 green onions (sliced at an angle)
  • 1⁄4 cashew pieces
  • 1⁄4 cilantro (chopped, optional)
INSTRUCTIONS
  • In a blender, add lime juice, tamari, honey, chiles, garlic and peanuts until liquefied and adjust to taste. The sauce should have an even balance of sweet, sour, salty and savory.
  • Toss mangos in dressing with cashews, green onions and half the cilantro.
  • Plate and top with remaining cilantro. Serve with chopsticks.