Relaxed Rico. | Cincinnati Zoo & Botanical Garden

VIETNAMESE MANGO SALAD Green mango, julienne Carrots, julienne Daikon, julienne Cucumber, julienne Red onions, thinly sliced Thai basil, chopped Cilantro, chopped Picked carrots and daikon Boiled shrimp, butterfly Fish sauce dip/ dressing Shrimp chips, optional FISH SAUCE DIP 12 oz coco rico or water ¼ cup fish sauce ¼ cup sugar 2 TBSP distilled white vinegar 4-5 cloves minced garlic 1 TBSP sambal/ garlic chili paste - Mix this together | Alissa Nguyen