1wholeserrano chile with ribs and seeds removed, minced
1tablespoonrice vinegar
1tablespoonsesame oil
1tablespoonfish sauce
1tablespoonhoney
1tablespoonAsian chili sauce
Instructions
Place cucumber rounds into a medium-large shallow serving bowl or on a salad platter. Sprinkle the cubed mango on top, followed by the peanuts and mint.
Combine all ingredients for the dressing in a small bowl with a whisk. Drizzle the dressing evenly over the top of the plated salad. Serve immediately.
Leftovers can be stored in the fridge for up to 2 days. I love to eat the leftovers with cold, diced, grilled chicken!