This recipe is best with unripe mangoes, so no need to hunt for perfect ingredients. This salad is a great contrast to a really fatty, salty, sweet BBQ dish like baby back ribs, or Chinese duck, or to punch up something quiet, like a nice piece of white fish.
1 tablespoon Thai Chili Paste
1 tablespoon Thai Fish Sauce
2 teaspoon memmi or teriyaki sauce
1 clove garlic, crushed
1/3 cup of water
6 small, or 3 big, unripe mangoes
1 red pepper, julienned
1 small red onion, thinly sliced
2 cups white cabbage, shredded
¼ cup peanuts, crushed
Put the chili paste, fish sauce, Memmi, garlic and 1/3 cup water in a pot. Bring to a boil and cook for 2 minutes. Remove from heat and let cool.
Peel mangoes. Using a very sharp knife, chop the mango flesh lengthwise against the pit repeatedly to "shred." Slice the mango shreds from the pit from top to bottom.
Combine the shredded mangoes, pepper, onion and cabbage. Set aside.
Once sauce is cool, pour over salad ingredients. Toss. Add crushed peanuts. Toss again. Serve cold.