Mango and Cucumber Chow
Chow is a popular street food in Trinidad and Tobago. This recipe appeared in Bon Appetit and was adapted from the menu at Miss Ollie’s in Oakland. This is great served with Jerk Chicken.
Mango and Cucumber Chow
This mango chow could go equally well with any South Asian/Asian cuisine like Indian or Thai. It hits a bunch of notes sweet, spicy, salty, and sour, but primarily, fresh. You'll love this salad.
Ingredients
- 1 large shallot - thinly sliced into rings
- ½ to 1 Scotch bonnet chili or habanero chili - thinly sliced crosswise, seeds removed
- 1 English hothouse cucumber - halved lengthwise, seeds removed, thinly sliced crosswise
- ½ cup cilantro - chopped
- ¼ cup fresh lime juice
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 ripe but firm mangoes - peeled, cut into ½-inch-thick spears
Instructions
- Toss shallot, garlic, chili, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover and let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45–60 minutes.
- To serve, add cilantro to chow and toss well, season generously with pepper.
- Do Ahead: Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
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