• Assemble all ingredients.

Prepare the vegetables

• Peel and wash the vegetables.
• Use a Thai vegetable peeler, knife or mandoline to julienne the mango and carrot.
  200 g Green mango, 50 g Carrots
• Finely slice the spring onions.
  20 g Spring onions
• Finely slice the green beans lengthways - I like to serve them raw. You may blanch in boiling water for 2-3 minutes if you prefer them cooked.
  50 g Green beans
• Add all the prepared vegetables to a large mixing bowl.

  Reserve some spring onions for garnish.

To make the dressing

• Add all the dressing ingredients to a small belender and blitz until smooth or you can add to a mortar and pestle and crush (Thai style)
  40 ml Soy sauce, 20 ml Lime juice, 20 g Brown sugar, 2 g Chili flakes, 2 cloves Garlic , 20 ml Water - filtered

To serve

• Add the dressing to the vegetables and mix carefully, toss all the vegetables in the dressing.
• Taste and add more lime for acidity, chili for spicy, soy sauce for salty or brown sugar to balance the sourness.
• Garnish with chopped peanuts, edible flowers and spring onions.
  10 g Edible flowers, 10 g Peanuts
• Serve and enjoy the fresh taste of Thailand.