Mango Kerabu Salad

Pale green mango, pink petals of torch ginger, glossy red chilies, leafy green mint, purple skin of shallots. A tangled web of colors form Malaysian kerabu salad.

Usually jazzed up with a spicy sambal, I kept the dressing simple – and less spicy – with a mix of calamansi lime, salt and sugar, and garnished with just a few strands of red chili. A light salad to munch on as an afternoon snack, or even better, a refreshing addition to fried rice (try it on turmeric or belacan fried rice), seafood curry, or grilled fish.

But don’t let my kerabu recipe limit your imagination. Add in Thai basil leaves or cilantro or lemongrass.  Strips of cucumber and crunchy bean sprouts. Thai bird’s eye chili for a fire on your tongue that will make you scream, “Kerabu, kerabu kerabu!” as you run for a glass of ice water.

Mango Kerabu Salad

An easy and refreshing salad recipe made from the goodness of seasonal produce. This dish is lovely to make for your next backyard BBQ or potluck gathering, this summer!

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Prep Time 10 mins

Total Time 10 mins

Course Appetizer

Cuisine Malaysian

Ingredients

  

• 1 to rch ginger flower bud – remove petals and slice thinly
• 1 raw or semi-riped green mango shredded
• 4 shallots thinly sliced
• Handful of mint leaves thinly sliced
• Red chili thinly sliced (optional)

For the dressing:

• 2 tbsp calamansi lime juice or pineapple juice
• 1/3 tbsp sugar
• Dash of salt

Instructions

 

• Combine all the ingredients together in a bowl and mix well with the dressing.

Notes

If you like a spicy dressing, you can mix the salad ingredients with sambal belacan. Add some sugar and a squeeze of calamansi lime or small lime juice. For sambal recipe, head over here. 

Keyword salad, mango

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