Thai Green Mango and Cashew Summer Salad

In a small bowl, stir together lime juice and palm sugar until the sugar dissolves. Add fish sauce and sliced Thai chili. Taste — it should be equal parts sour, salty, sweet, and spicy.

In a large bowl, toss together shredded green mango, sliced shallot, Thai basil, and mint. Add dried shrimp if using.

Pour the dressing over the salad and toss thoroughly so every strand of mango is coated. Let sit for 2 minutes to soften slightly.

Top with chopped roasted cashews just before serving to keep them crunchy. Serve immediately — the acidity wilts the mango over time.