Thai Mango Salad
A refreshing and vibrant salad that combines ripe mangoes, fresh vegetables, and a tangy dressing, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 2 large ripe mangoes, peeled and julienned Choose fragrant, slightly firm mangoes for the best texture.
- 1 small red onion, thinly sliced Soaks up dressing and adds a pleasant bite.
- 1 cup shredded carrot For color and crunch.
- 1 small red bell pepper, thinly sliced Sweet and crisp.
- 1 small cucumber, seeded and thinly sliced Cools and balances the mango.
- 1/2 cup fresh cilantro leaves, roughly chopped Bright and herbaceous.
- 1/4 cup fresh mint leaves, optional For an aromatic lift.
- 1/3 cup roasted peanuts, roughly chopped Adds savory crunch; substitute toasted cashews for a buttery twist.
Dressing
- 2 tablespoons fish sauce or soy sauce for vegetarian option Salty umami base.
- 3 tablespoons lime juice, fresh Tangy brightness.
- 1 tablespoon palm sugar or brown sugar Balances acidity.
- 1 small red chili, thinly sliced, optional For heat.
- 1 tablespoon toasted sesame oil or neutral oil A finishing drizzle.
Instructions
Preparation
- Peel and julienne the mangoes into matchstick pieces.
- Add the sliced red onion, shredded carrot, bell pepper, and cucumber to a large mixing bowl. Toss gently.
Dressing
- In a small bowl, whisk together lime juice, fish sauce (or soy), palm sugar, and toasted sesame oil until the sugar dissolves.
- Taste and adjust: you want a bright, balanced vinaigrette.
Combination
- Pour the dressing over the mango and vegetable mix. Fold gently with a spatula.
- Fold in cilantro and mint, then sprinkle the chopped roasted peanuts over the top.
- Add sliced chili if desired.
Serving
- Serve promptly and enjoy fresh.
Notes
For a vegan option, substitute fish sauce for tamari and use maple syrup.