A refreshing salad often eaten in northern Thailand, Laos and Cambodia. Spicing is optional.

Rick Stein's Far Eastern Odyssey (p.27) includes pieces of smoked mackerel for an interesting Cambodian-style variant.

1. Mix the mango, carrot, shallots, chillies, coriander and basil in a bowl.
2. Mix the fish sauce, lime juice and a little palm sugar for the dressing. Taste and add more sugar if required.
3. Toss the salad with the dressing and garnish with the roasted peanuts.
4. Refrigerate until serving time.