Description
A vibrant and refreshing Thai Mango Salad bursting with tropical flavors, crunchy vegetables, and a zesty lime dressing.
Ingredients
Scale
- 2 ripe mangoes, peeled and julienned
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
- Salt, to taste
Instructions
- Prepare the mangoes: Start by peeling and cutting the mangoes into thin julienne strips. Place them in a large mixing bowl.
- Add the veggies: Next, julienne the cucumber and carrot, adding them to the bowl with the mango.
- Incorporate the bell pepper and onion: Thinly slice the red bell pepper and red onion, and fold them into the bowl.
- Chop the cilantro: Chop the fresh cilantro and sprinkle it over the mixture.
- Create the dressing: In a separate small bowl, whisk together the fish sauce, lime juice, palm sugar, minced garlic, and finely chopped red chili (if using).
- Combine it all: Pour the dressing over the salad ingredients and gently toss everything together.
- Let it meld: Allow the salad to sit for about 10 minutes, stirring occasionally.
- Finish with peanuts: Just before serving, sprinkle the crushed roasted peanuts over the top.
- Taste and adjust: Finally, taste the salad and adjust the seasoning with salt if necessary.
Notes
You can prepare the salad a few hours ahead. Add peanuts just before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai Mango Salad, Salad, Vegan Salad, Summer Recipe, Healthy Recipe