Green Mango Salad

Mango season is upon us here in Barbados. For me that means the tree is full of mangoes that have to be picked before the birds get to them. So we have a house full of green mangoes waiting for them to ripen.
Instead of waiting, I decided to create a savory salad using my very green mangoes. The savory ingredients compliment the slightly tart with a hint of sweetness. This is a throw together salad and I really just threw in the vegetables I had available.
Feel free to experiment and add things to this salad. You really cant make a mistake. If you like Mango Chow, you will love this salad.
Here is the recipe!

Green Mango Salad

About 1cup of sliced Green Mango
(I used a mandoline to get the shredded look)
1 Tomato, deseeded and sliced
1/4 bell pepper
(Whatever color you would like)
1 small cucumber sliced thin
(I left the skin on for color. You dont have to though).
1/2 Small Red onion, sliced thin
1/2 Shredded Carrot
(There are none in the picture, but they are a lovely addition)
Cilantro (chiffonade)
Green Onion (rough chop)

Dressing:
Apple Cider Vinegar
Grapeseed Oil
Fish Sauce
Garlic
Hot pepper (to your taste level)
Agave or honey

Combine all the salad ingredients in a bowl. Set aside. Combine dressing ingredients in a blender to taste. Be careful with the fish sauce. It can be VERY salty and a little goes a long way. You want the dressing to be a balance of sweet, salty, and spicy. The oil is the carrier of the flavors. Don't use too much.
Thats it. Pour over the salad ingredients mix and garnish with more cilantro and green onion. Place in the fridge to let the flavors combine. The longer it sits, the better it will taste. Take out of the fridge about 20 min before serving to allow the salad to return to room temperature.