Mango and Mung Bean Sprout Slaw

This was a light but flavorful slaw that Chef Jesse served with some sous vide chicken, green curry rice and wok charred vegetables. Don't worry about getting a ripe mango for this slaw, since you actually want a greenish mango which are usually plentiful that to market during the summer. This would go great with any BBQ or asian flavored meats. I will post the recipe for the brine for the pickled carrots as well.

Mango and Mung Bean Sprout Slaw

Servings: 15

Time: 30 mins

Ingredients
1 c mung bean sprouts
1 c pickled carrots, julienne
1/2 head nappa cabbage, julienne
1 large greenish mango, julienne
1/4 c tamarind paste
1/4 c fish sauce
1/4 c lime juice
2 inch lemongrass, inner part only
1/2 tsp shrimp paste
1 dried de arbol chili

Directions
In a food processor, blend lemongrass until it is as broken down as possible. Add the tamarind, fish sauce, lime juice, shrimp paste and chili. Blend for 2 minutes or until a uniform dressing with no large chucks is formed. Mix with the mung beans, pickled carrots, cabbage and mango.