Thai Mango Salad
A vibrant and refreshing salad featuring sweet mango, crunchy vegetables, and a zesty dressing, perfect for summer meals.
Ingredients
Produce
- 2 pieces ripe mangoes, diced Choose ripe but firm mangoes.
- 1 piece red bell pepper, thinly sliced
- 1 piece cucumber, diced
- 1 cup carrot, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 pieces limes, juiced Juice of 2 limes.
- 2 tablespoons fish sauce Can substitute with soy sauce for vegetarian option.
- 1 tablespoon sugar
- 1–2 pieces Thai chilies, minced Adjust to taste.
Toppings
- 1/4 cup peanuts, chopped Optional, toast for extra crunch.
Instructions
Preparation
- In a large bowl, combine diced mango, red bell pepper, cucumber, carrot, red onion, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce, sugar, and minced chilies until well combined.
- Pour the dressing over the salad mixture and toss gently to combine.
- Taste and adjust: add more lime or sugar if you want brighter or sweeter notes.
- Top with chopped peanuts before serving.
Notes
Serve over mixed greens or butter lettuce for a light dinner salad. Great for meal prep; store dressing separately.