Step 1
Master the foundation of the Julienne cut. Begin by peeling the unripe mango and using a sharp chef's knife to slice the flesh away from the flat central stone in large, manageable planks. Stack these planks and slice them into long, thin matchsticks. Repeat this process with the carrot and red pepper, ensuring all your vegetables are of a similar length and thickness to achieve that hallmark professional uniformity.
Step 2
Prepare the secondary aromatics. Thinly slice the spring onions on a slight diagonal for an elegant look and add them to your large mixing bowl with the mango and julienned vegetables. This step is about speed and precision—keeping your knife sharp is key to ensuring the delicate spring onions are sliced cleanly rather than crushed against the board.
Step 3
Whisk together the balanced Thai-style dressing. Using a microplane or fine grater, mince two garlic cloves into a small bowl. Combine this with the juice of two fresh limes, three tablespoons of light soy sauce, a half-teaspoon of fish sauce for umami depth, and a tablespoon of honey to balance the acidity. This dressing is designed to "cure" the crunchy vegetables slightly, softening them just enough while maintaining their snap.
Step 4
Build the texture and garnish. Roughly chop a handful of salted peanuts to provide a roasted, salty crunch that contrasts with the fresh fruit. Toss the majority of the peanuts into the bowl with the dressing and give everything a thorough mix on the hob-side or prep station, ensuring the honey and lime coat every single strip of mango.
Step 5
Execute the final presentation. Transfer the salad to a serving platter and finish with a scattering of thinly sliced red chilli and hand-torn coriander leaves. Finish with the reserved peanuts for a final layer of texture. This dish is best served immediately while the vegetables are at their crispest and the flavours are at their most vibrant.
