Description
A bright and fresh Thai Mango Salad with sweet mango, crisp veggies, and a tangy dressing, perfect for any seasonal gathering.
Ingredients
- 3 ripe but firm mangoes, peeled and julienned
- 1 medium carrot, peeled and julienned
- 1 small red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped (or toasted cashews)
- 2 tbsp fresh lime juice
- 2 tbsp light soy sauce
- 1 tbsp palm sugar (or brown sugar), finely grated
- 1 tbsp rice vinegar
- 1 small red chili, thinly sliced (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Prep the fruit and veg: Peel and julienne the mangoes, slicing them into thin strips so every bite is tender and easy to eat. Julienne the carrot and slice the bell pepper and onion into matchsticks.
- Make the dressing: In a small bowl whisk together lime juice, soy sauce, rice vinegar, palm sugar, and sesame oil until the sugar dissolves. If you like heat, add the thinly sliced red chili.
- Combine everything: In a large bowl gently toss the mango, carrot, red bell pepper, and onion with the dressing. Taste and adjust with a touch more lime or sugar if needed.
- Finish and garnish: Fold in chopped cilantro and sprinkle the roasted peanuts over the top just before serving so they stay crunchy. Serve chilled or at cool room temperature.
Notes
Choose ripe but firm mangoes for the best texture. Prep all components ahead of time and toss just before serving to preserve crispness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai