Ingredients
for the salad:
- 1 medium seedless cucumber, spiralized (or julienned with a sharp knife)
- 1 very firm mango, peeled, cored and spiralized (or peeled, cored and julienned with a knife)
- 1 red jalapeno, seeds removed and thinly sliced
- 1/4 cup sliced basil
- 2 shallots, peeled and thinly sliced
- vegetable oil
- chopped cilantro for garnish
for the vinaigrette
- 2 teaspoons fish sauce
- 1 teaspoon freshly grated lime zest
- 1 tablespoon sesame oil
- 1 tablespoon agave
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha
Instructions
- In a large bowl, combine the cucumber, mango, jalapeño and basil.
- In a medium saucepan, pour enough vegetable oil to cover the bottom by 1/4". Heat to medium-high, then fry the shallots, turning occasionally, until golden brown. Use a slotted spoon to remove from oil, and transfer to a paper towel-lined plate (shallots will crisp up as they cool.)
- Whisk together the vinaigrette ingredients, then toss with salad. Top with shallots and garnish with cilantro.