Description
A vibrant salad featuring ripe mangoes, fresh vegetables, and a tangy dressing that embodies sweet, spicy, and tropical flavors.
Ingredients
Scale
- 2 ripe mangoes, peeled and julienned
- 1 medium-sized carrot, peeled and julienned
- 1/2 cucumber, seeded and julienned
- 1/4 cup red bell pepper, julienned
- 1/4 cup purple cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons fresh mint leaves, chopped
- Dressing:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons palm sugar or brown sugar
- 1 clove garlic, minced
- 1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)
Instructions
- Prepare the vegetables by combining the julienned mangoes, carrot, cucumber, red bell pepper, purple cabbage, cilantro, mint leaves, and peanuts in a large mixing bowl. Toss gently.
- Whisk the dressing in a small bowl by mixing together lime juice, fish sauce, soy sauce, palm sugar, garlic, and chilies.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Allow the salad to rest for at least 10 minutes to let the flavors meld.
- Taste the salad before serving and adjust the dressing if necessary.
- Transfer the salad to a serving platter and garnish with additional peanuts and cilantro if desired.
Notes
For make-ahead options, store salad and dressing separately until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 11g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, Thai, mango, vegetarian, refreshing, spicy