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

1. In a large bowl, combine the cucumber, mango, jalapeño and basil.
2. 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.)
3. Whisk together the vinaigrette ingredients, then toss with salad. Top with shallots and garnish with cilantro.