I love making this zesty Thai mango salad when I want something refreshing, vibrant, and full of texture. The sweet mango, tangy dressing, and crunchy peanuts come together in a way that feels light yet incredibly satisfying.
Why You’ll Love This Recipe
I enjoy how this salad delivers bold flavors with very little effort. The balance of sweet, sour, salty, and a hint of heat makes every bite exciting. I also like how fresh and colorful it looks, making it perfect for a quick meal or a bright side dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ripe mango (slightly firm)
- shredded carrots
- red bell pepper
- red cabbage
- green onions
- fresh cilantro
- roasted peanuts
- lime juice
- fish sauce or soy sauce
- honey or sugar
- garlic
- chili (optional)
Directions
I start by peeling and slicing the mango into thin strips. I prepare the vegetables by shredding the carrots, slicing the bell pepper, and finely chopping the cabbage and green onions.
In a small bowl, I mix lime juice, fish sauce or soy sauce, honey or sugar, minced garlic, and chopped chili to create a tangy dressing.
I combine the mango and vegetables in a large bowl, then pour the dressing over the top. I toss everything gently to coat all the ingredients evenly.
I finish by adding chopped cilantro and a generous sprinkle of roasted peanuts for crunch. I like serving it immediately while everything is fresh and crisp.
Servings and timing
I usually get about 3–4 servings from this recipe.
Preparation time takes around 15–20 minutes, and there’s no cooking time required.
Variations
I sometimes add shredded chicken or shrimp to turn it into a more filling meal. When I want a vegetarian version, I stick with soy sauce instead of fish sauce. I also like adding cucumber or bean sprouts for extra crunch.
storage/reheating
I prefer eating this salad fresh, but I can store it in the refrigerator for up to 1 day. I keep the peanuts separate and add them just before serving to maintain their crunch.
FAQs
Can I use ripe mango for this salad?
I prefer slightly firm mango so it holds its shape, but ripe mango works if I handle it gently.
Is this salad spicy?
It can be mild or spicy depending on how much chili I add.
Can I make this salad ahead of time?
I prepare the ingredients ahead, but I mix everything together just before serving for the best texture.
What can I use instead of peanuts?
I sometimes use cashews or almonds for a different kind of crunch.
Can I make it vegan?
I use soy sauce instead of fish sauce and sweeten with sugar or maple syrup to keep it fully vegan.
Conclusion
I keep coming back to this zesty Thai mango salad because it’s fresh, flavorful, and incredibly easy to make. It’s one of those dishes that brings brightness and crunch to any meal.
Print
Zesty Thai Mango Salad with Crunchy Peanuts
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Description
A refreshing and vibrant Thai-inspired salad featuring sweet mango, crisp vegetables, tangy dressing, and crunchy peanuts for a perfect balance of flavors and textures.
Ingredients
- 2 ripe but slightly firm mangoes, peeled and sliced into strips
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded red cabbage
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup roasted peanuts
- 3 tbsp lime juice
- 2 tbsp fish sauce or soy sauce
- 1 tbsp honey or sugar
- 2 cloves garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Peel and slice the mangoes into thin strips.
- Prepare the vegetables by shredding the carrots, slicing the bell pepper, shredding the cabbage, and chopping the green onions.
- In a small bowl, whisk together lime juice, fish sauce or soy sauce, honey or sugar, minced garlic, and chopped chili.
- In a large bowl, combine mango, carrots, bell pepper, cabbage, and green onions.
- Pour the dressing over the salad and toss gently to combine.
- Add chopped cilantro and mix lightly.
- Top with roasted peanuts just before serving for crunch.
- Serve immediately while fresh and crisp.
Notes
- Use slightly firm mango for best texture.
- Add peanuts just before serving to keep them crunchy.
- Substitute peanuts with cashews or almonds if desired.
- Use soy sauce instead of fish sauce for a vegan version.
- Add protein like chicken or shrimp for a more filling meal.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 18g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
