Shiso Mango Salad

This salad is a loving nod to Vietnam’s fascinating tapestry of culinary traditions, offering a window into the nation’s vibrant, flavour-packed, plant-based cuisine that has been shaped by a complex, intriguing, and storied history of resilience, courage, and resourcefulness. It’s a delightful mix of textures and tastes, echoing the diversity and harmony of Vietnamese food and culture. Shiso is available in two varieties (green and purple). Either variety (or a mix of both) will do for this recipe.

For the Dressing

Juice of 2 limes
2 tablespoons mirin
2 tablespoons low-sodium soy sauce
1 1⁄2 tablespoons toasted sesame oil
1 1⁄2 tablespoons agave or maple syrup
1 tablespoon minced, peeled fresh ginger (optional)

For the Salad

2 large ripe mangoes, peeled, seeded, and thinly sliced
1 1⁄2 cups (45 g) coarsely torn and loosely packed shiso leaves
1 large carrot, shredded
1 1⁄2 cups (90 g) shredded iceberg lettuce
1 large cucumber, julienned
2⁄3 cup (80 g) finely chopped toasted unsalted cashews
Crunchy sea salt, for serving

To prepare the dressing, in a small bowl, whisk together the lime juice, mirin, soy sauce, sesame oil, agave, and ginger, if using, until incorporated.

To prepare the salad, in a large bowl, toss together the mangoes, shiso leaves, carrot, lettuce, cucumber, and cashews. Pour the dressing over the salad and gently toss until everything glistens. Season with crunchy sea salt. Serve immediately. This salad doesn’t keep very well because the shiso becomes limp and the mangoes turn a bit slimy, so it’s suggested to enjoy it right away!