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ERIKA'S VIETNAMESE GREEN MANGO SALAD

1 scallion (green onion)
handful of thai basil leaves
handful of mint leaves
handful of cilantro leaves
1 red thai bird chili
1 tablespoon sesame seeds
half cup dry roasted salted peanuts
1 large or 2 small green mangos
our vietnamese dressing

thinly slice green and white parts of onion
finely chop basil, mint, and cilantro, finely chop chili, roughly chop peanuts
peel mangos, then either shred, grate or julienne

toss ingredients together in a bowl, except the chili, add this to each serving according to taste cause this can be spicy.
add in dressing, stir, and serve. you can add in grilled shrimp too

dressing:
3 tablespoons fish sauce
3 tablespoons rice vinegar
1 and half cups organic sugar, palm sugar, raw honey or agave nectar
half cup water
1 grated garlic clove
1 thai bird chili, cut in half
2 tablespoon lime juice

combine all ingredients in glass mason jar and shake well until sugar dissolves (if kept in a fridge, the dressing is good for several weeks)

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