Combine all dressing ingredients in a jar and give it a good shake. Making sure palm sugar is dissolved.
Can place sauce in microwave for 30 sec to dissolve the palm sugar.
In a large bowl, gently combine all the ingredients except for the peanuts and mangoes together.
I find using your hands works better to not crush the delicate mint leaves.
Then mix in the mango and a little dressing to coat.
Then place mixed salad on a large plate and finish it off with a sprinkle of the peanuts and more dressing to taste.
This recipe makes 1/4 cup, roughly 60 mil of dressing.
For the salad, I used the long red chillies as they give a delicate heat and flavour to the salad unlike the smaller red chilli which can be very over powering and un-enjoyable.
But feel free to add more or less chilli to suit your heat tolerance.
Vietnamese mint, is a really pungent spicy mint and pointy in leaf shape. You can be easily find them in the Asian grocer.
Salad will still taste flavoursome without it, if you can't find some.
*Midrib* - is the vein part of the kaffir lime leaves. This can be quite bitter and hard, so it's best to remove it when using it.
The first part of the salad can be made ahead and left in the fridge till ready to use.
Mango, julienne apples and dressing is best left till you are ready to serve.
I say 1 - 2 lime as juice qty can vary from lime to lime, so add more if you find it's missing that sourness.
Dressing makes roughly 1/4 cups or 60 mil and can be kept up to 1-2 weeks.
Dressing is very pungent so be sure to taste test before pouring more onto your salad.
Serving qty is based salad as a side, however 2 – 3 people can easily gobble this up as a main
You can buy roasted peanuts, but I found they don't have enough of the dark roasted chard flavour to it. So I always give them a second toast in a hot pan, to really bring out the natural oils and charred flavour.
*Nutrition information is approximate and is meant as a guide only*