Description
A bright and tangy salad featuring sweet mangoes, crunchy vegetables, and a flavorful lime dressing.
Ingredients
Scale
- 2 ripe but firm mangoes, julienned
- 1 medium carrot, peeled and shredded
- 1 small cucumber, thinly sliced or spiraled
- 1 red bell pepper, thinly sliced
- 1 small red onion, very thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup fresh mint leaves, torn
- 1/3 cup roasted peanuts, chopped
- 1–2 bird’s eye chilies, thinly sliced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, finely minced
- 1 teaspoon grated ginger
Instructions
- Prep the produce: Peel and julienne the mangoes, shred the carrot, slice the cucumber, bell pepper, and red onion. Lay everything out in a large shallow bowl.
- Make the dressing: In a small bowl whisk together lime juice, fish sauce, rice vinegar, palm sugar, minced garlic, grated ginger, and sesame oil until the sugar dissolves.
- Toss the salad: Pour the dressing over the vegetables and mango, then gently toss.
- Finish with herbs and nuts: Fold in the cilantro and mint, then sprinkle chopped roasted peanuts on top.
- Serve immediately or chill for 10 minutes to let flavors mingle.
Notes
For a vegetarian version, swap fish sauce for soy sauce or tamari. Use toasted sunflower or pumpkin seeds as nut substitutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Thai, Salad, Mango, Fresh, Quick, Healthy