Thai iceberg lettuce with mango, cucumber and cocktail tomatoes

Ingredients for 2 servings:

• 1 small iceberg lettuce, cut into strips
• ½ mango(s), slightly firm, cut into fine pieces or strips
• ½ small cucumber(s), cut into half slices
• 5 small cocktail tomatoes, halved
• 1 tbsp sesame oil
• 1 dashes lime juice
• 1 dashes vinegar
• 2 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 tsp chili flakes, or as desired
• some sesame, roasted
• some Thai basil, chopped
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the iceberg lettuce as usual, then cut into strips. Peel the mango, also cut into strips—or as desired. Then cut the cucumber (unpeeled) into thin half-slices. Finally, halve the cherry tomatoes. Then put everything in a bowl. Mix the ingredients for the dressing: lime juice, vinegar, oil, soy and fish sauce, sugar, pepper, salt (not much), and the chili flakes. Then pour over the salad and mix… let it sit for a moment. Finally, top with the toasted sesame seeds and chopped basil.