Description
This Thai Mango Salad features a delightful mix of sweet mangoes, crunchy vegetables, and fresh herbs, all drizzled with a tangy dressing. It’s a colorful and flavorful dish, perfect as a light meal or a refreshing side. Enjoy the vibrant tastes and textures in every bite!
Ingredients
Scale
- 2 ripe mangoes, peeled and julienned
- 1 medium cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar (or honey)
- 1–2 Thai bird chilies, finely chopped (adjust to taste)
- Salt to taste
Instructions
- Start by peeling the mangoes. Use a vegetable peeler for ease. Slice the mangoes into thin strips (julienne) about 2-3 inches long.
- Cut the cucumber in half lengthwise and slice it into thin strips.
- Slice the red bell pepper into thin strips.
- If not using pre-shredded carrots, shred them using a box grater or food processor.
- Thinly slice the red onion. If the raw flavor is too strong, soak the slices in cold water for 10 minutes.
- Chop the fresh cilantro and mint leaves.
- In a small bowl, combine lime juice, fish sauce (or soy sauce), and sugar (or honey). Whisk until the sugar is fully dissolved.
- Add the finely chopped Thai bird chilies to the dressing, adjusting based on your heat preference.
- Taste the dressing and adjust with more lime juice or sugar as needed for balance.
- In a large mixing bowl, combine the julienned mangoes, cucumber, red bell pepper, shredded carrots, and red onion. Toss gently to avoid bruising the mangoes.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients.
- Add the chopped cilantro and mint leaves, tossing lightly to distribute.
- Sprinkle the crushed roasted peanuts on top for added crunch.
- Transfer the salad to a serving platter or individual bowls.
- Garnish with additional cilantro or mint leaves and serve immediately.
Notes
- For a vegetarian option, substitute fish sauce with soy sauce.
- Adjust the number of Thai bird chilies based on your spice tolerance.
- This salad is best served fresh but can be stored in the refrigerator for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes