2 Serves
32 Mins
Prepare the base dressing by combining lime juice, fish sauce, and palm sugar in a clay mortar, then use a wooden pestle to crush the ingredients until the sugar is fully dissolved.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
69 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
474 mg / 4,700 mgSodium
1267 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
21 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the shredded carrots and fresh mangoes to the mortar and gently pound them with the wooden pestle to bruise the vegetables and incorporate the dressing.
Transfer the salad to a bowl and place it in the refrigerator to chill for at least 25 minutes to allow the flavors to meld.
Before serving, garnish the chilled salad with a generous topping of roasted peanuts.
14
g8
g12
g
Moroccan