Description
Sweet & spicy Thai mango salad is a vibrant, refreshing dish with juicy mango, crisp vegetables, bold herbs, and a tangy chili‑lime dressing—perfect as a light lunch or colorful side.
Ingredients
- 1 large ripe mango (firm but sweet), julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded or julienned
- 1 cucumber, julienned or thinly sliced
- 1/4 red onion or shallots, thinly sliced
- 1/4 cup fresh cilantro or mint, chopped
- 1/4 cup roasted peanuts or cashews, chopped
- Fresh red chili or chili flakes (optional, for heat)
- Dressing:
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce (or soy sauce/tamari for vegan)
- 1 tbsp maple syrup or palm sugar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp chili flakes or fresh chili (optional)
- 1 tsp sesame oil (optional)
Instructions
- Prep the mango and vegetables by slicing them into thin, matchstick‑sized pieces.
- Place the mango, red bell pepper, carrot, cucumber, onion, and herbs into a large bowl.
- In a small jar or bowl, whisk together lime juice, fish sauce or soy sauce, maple syrup, garlic, ginger, and chili or chili flakes (if using). Add sesame oil if desired.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Just before serving, sprinkle chopped peanuts or cashews on top for added crunch.
- Serve chilled or at room temperature for the freshest flavor.
Notes
- If you prefer a more tart salad, use green (unripe) mango.
- Add shredded cabbage or lettuce for extra crunch and volume.
- Top with grilled shrimp, tofu, or chicken to make it a full meal.
- Keep peanuts and fresh herbs separate until serving to maintain texture.
- Drizzle tamarind paste or use Thai basil instead of cilantro for a different flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 16g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
