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Ingredients (serves 4):
2 unripe mango, julienned
1/2 cucumber, cored and julienned
6 shallots, thinly sliced
2 lemongrass, thinly sliced
2 kaffir lime leaves, thinly sliced
2 stalks coriander leaves, roughly chopped
2 stalks mint leaves, roughly chopped
3-5 green bird’s eye chillies, thinly sliced
1 tablespoon toasted dried prawns
2 tablespoons toasted cashew nuts |
Dressing:
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons Alce Nero organic honey
Salt and pepper to taste |
