Crispy Crunchy Asian Mashup Salad Recipe

Ingredients

• 1/2 cup canola oil
• 3 tablespoons lime juice
• 1 tablespoon gochujang (spicy Korean fermented bean paste)
• 1 tablespoon fish sauce (preferably Red Boat)
• 1 tablespoon honey, agave or palm sugar
• 4 cloves garlic, minced
• 6 shallots, very thinly sliced (2 cups, use a handheld mandolin, Japanese benriner or very sharp chef's knife here)
• canola oil to cover
• 1 small mango, hard and unripe (about 3/4 pound)
• 4 large-ish carrots (about 3/4 pound)
• 1/2 small head Napa cabbage (1/2 pound), shredded (4 cups)
• 1/2 small head red cabbage (3/4 pound), cored and shredded (3 cups)
• 1 large red bell pepper, seeded and cut into thin strips
• 1/4 cup mint leaves, shredded
• 1/4 cup fresh basil, chopped
• 4 scallions, thinly sliced (1/2 cup)
• 1/2 cup toasted peanuts, chopped

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