Thai Mango Salad Recipe
Experience the refreshing and vibrant taste of Thai Mango Salad, a colorful dish combining ripe mangoes, crunchy vegetables, and a tangy, slightly sweet dressing. Perfect as a light lunch or a side dish, this easy-to-prepare salad bursts with bold flavors and delightful textures, making it an ideal choice for warm weather meals or festive gatherings.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Salad Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
Dressing Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon honey or agave syrup
- 1 red chili, finely chopped (optional for heat)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Toss gently to mix all the fresh components evenly.
- Prepare Dressing: In a small bowl, whisk together sesame oil, lime juice, fish sauce or soy sauce, honey or agave syrup, and finely chopped red chili until well blended to create a flavorful dressing with a balance of sweet, salty, and spicy notes.
- Dress the Salad: Pour the prepared dressing over the salad ingredients and toss gently to ensure every piece is coated, enhancing the overall flavor of the dish.
- Season: Add salt and pepper to taste, adjusting the seasoning carefully to complement the natural sweetness of the mango and the tanginess of the dressing.
- Rest to Marinate: Let the salad sit for 10 minutes, allowing the flavors to meld and develop for a more harmonious taste experience.
- Finish and Serve: Just before serving, sprinkle the chopped cilantro and crushed roasted peanuts on top. Toss lightly to distribute the garnish evenly and enjoy a delightful crunch and fresh herb aroma with every bite.
Notes
- For a vegetarian version, substitute fish sauce with soy sauce.
- Adjust the red chili quantity based on your heat preference or omit for no spice.
- Serve chilled or at room temperature for the best flavor.
- Presentation idea: Serve in colorful bowls or on lettuce cups for an elegant touch.
- This salad can be prepped ahead but add peanuts and cilantro just before serving to keep them crunchy and fresh.
Keywords: Thai mango salad, mango salad recipe, Thai salad, fresh mango salad, no cook salad, gluten free salad
Find it online: https://foodiecara.com/thai-mango-salad-recipe/