Description
Vibrant Thai-inspired mango salad with fresh herbs, crunchy vegetables, and a sweet-tangy dressing that balances sweet, sour, and spicy flavors perfectly.
Ingredients
Scale
- 2 ripe mangoes, peeled and julienned
- 1 medium cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup roasted peanuts, roughly chopped
- 2 tbsp lime juice
- 1 tbsp soy sauce (or coconut aminos)
- 2 tbsp maple syrup
- 1 clove garlic, minced
- 1–2 Thai chili peppers, finely chopped (adjust to taste)
- Optional: 1 tbsp sesame oil
Instructions
- In a large bowl, combine the julienned mangoes, cucumber, bell pepper, red onion, cilantro, and mint.
- In a small bowl, whisk together the lime juice, soy sauce, maple syrup, minced garlic, and chopped chilies to make the dressing. Add sesame oil if using.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 5-10 minutes to allow the flavors to meld.
- Before serving, sprinkle with chopped peanuts.
Notes
- For best results, use ripe but firm mangoes that hold their shape when sliced.
- Adjust the spice level by increasing or decreasing the amount of Thai chili peppers.
- For a gluten-free version, use coconut aminos instead of soy sauce.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 20g
- Sodium: 225mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: mango salad, Thai salad, summer recipe, healthy, vegan, gluten-free
