Cambodian Green Mango Salad Recipe by Celebrity Chef Pisith Theam

This Cambodian traditional salad, which is sweet, sour, and slightly spicy, is frequently eaten as an appetizer, a light meal, or a snack. It can also be served as a side dish to various grilled meat or fish meals. White rice is typically served as a side dish with the green mango salad in Cambodia.

Green Mango Salad (Neorm Svye Kchey) is an adaptation of the Asian green papaya salad in which green mango is used instead of papaya. Typically, the salad is made with crisp, raw green mango strips that have been coated in a sweet-sour dressing made with kaffir lime juice, palm sugar, and fish sauce.

The green mango salad from Cambodia is slightly different from that from Thailand or Laos and has its own, beautiful, fresh flavor. Although the dressing for both salads contains lime juice, fish sauce, sugar or palm sugar, the Cambodian salad is less spicy, frequently includes dried shrimp and/or fish, and uses less garlic

Cambodian Green Mango Salad Recipe by Celebrity Chef Pisith Theam

4 from 1 vote
Prep Time 10 min Cook Time 10 min Total Time 20 mins Difficulty: Beginner Servings: 2

Ingredients

for Khmer dressing

Instructions

  1. Your fish fillets should be salted and peppered, then grill them until cooked . Slice them

  2. Cleanse, peel, and julienne the carrot and mango; slice he basil thinly

  3. Make Khmer dressing

    Cooking palm sugar and water until they boil. Remove from the heat and combine with lime juice, fish sauce, salt, and pepper

  4. Make salad

    Place all the ingredients in a mixing bowl and give everything a good toss before topping with the dressing, herbs, and roasted peanuts

  5. Dispense in a bowl, then savor!

Keywords: cambodian green mango salad neorm svye kchey

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  1. Carol

    Tried Thai mango salad before and it is great. Will test the cambodian version this week. Thank you

  1. Carol

    Tried Thai mango salad before and it is great. Will test the cambodian version this week. Thank you

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