Ingredients
| 2 Tbsp | Palm sugar, (or 1 tbsp brown sugar) |
| ¼ cup | Rice vinegar |
| 1 | Red chilli, large, de-seeded and finely chopped |
| 1 | Garlic clove, sliced |
| 1 Tbsp | Fish sauce |
| 1 | Lime, juice |
| ½ | Cucumbers, long, peeled, halved lengthwise, de-seeded, sliced |
| 2 | Mangoes, peeled and sliced |
| ¼ cup | Peanuts, raw, crushed |
| 1 to garnish | Fresh coriander |
Directions
- Combine the rice vinegar, sugar, chilli and garlic in a small saucepan.
- Bring to the boil, stirring, then simmer for 2 minutes. Allow to cool.
- Add the fish sauce and lime juice.
- Place the sliced cucumber and mango in a bowl. Add the cooled dressing liquid and toss gently.
- Set aside for 30 minutes before serving.
- Garnish with crushed peanuts and coriander leaves.