Step 1

Prepare the mango and vegetables: Peel the mango and carrot, and grate them into long strips using a vegetable grater or a food processor fitted with the grater disc. Transfer to a large mixing bowl.

Step 2

Thinly slice the cucumber into strips and add it to the bowl.

Step 3

Prepare the dressing: In a small bowl, stir together the soy sauce, lime juice, sugar, and sweet chili sauce.

Step 4

Pour the dressing into the bowl and toss to coat. Add the Vietnamese cilantro, roasted peanuts, and fried shallots and stir again. Serve immediately!

Step 5

This salad is best served the same day but will keep for up to 2 days in the refrigerator.