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Thai Mango Salad Fresh

Thai Mango Salad Fresh: A Vibrant Crunchy Delight

A vibrant and fresh Thai Mango Salad perfect for summer, combining sweet mangoes and crunchy veggies in just 15 minutes.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Ripe Mangoes Choose soft, fragrant mangoes for the best flavor.
  • 1 cup Shredded Carrots Substitute with julienned zucchini for a lower-carb option.
  • 1 cup Red Bell Pepper Can be swapped for yellow or green pepper.
  • 1 cup Cucumber Opt for English cucumbers for fewer seeds.
  • 1/4 cup Fresh Cilantro Parsley can be used instead of cilantro.
  • 1/4 cup Roasted Peanuts Replace with sunflower seeds for a nut-free version.
For the Dressing
  • 2 tablespoons Sesame Oil Use avocado oil for a lighter taste if preferred.
  • 2 tablespoons Lime Juice Lemon juice is a good substitute if limes are unavailable.
  • 1 tablespoon Fish Sauce (or Soy Sauce for Vegetarian) Tamari is a gluten-free alternative.
  • 1 tablespoon Honey or Agave Syrup Consider maple syrup for added flavor complexity.
  • 1/2 teaspoon Red Chili (optional) Adjust or omit based on your spice preference.
  • to taste Salt and Pepper Enhance the overall flavor profile.

Equipment

  • Cutting board
  • Sharp knife
  • large mixing bowl
  • Small bowl
  • Salad tongs

Method
 

Step-by-Step Instructions
  1. Begin by julienning the ripe mangoes, carrots, and cucumbers into thin strips, and slice the red bell peppers into bite-sized pieces. In a large mixing bowl, combine the fresh mango, shredded carrots, cucumbers, and colorful bell peppers to form the base of your salad.
  2. In a small bowl, whisk together sesame oil, fresh lime juice, fish sauce (or soy sauce for vegetarian), honey or agave syrup, and a pinch of red chili if desired until smooth.
  3. Pour the prepared dressing over the mixed vegetables in the large bowl. Gently toss all the ingredients together to ensure every piece is evenly coated.
  4. Add salt and pepper to the salad mixture, tasting as you go to achieve your desired flavor balance.
  5. Allow the salad to rest for about 10 minutes before serving to let the flavors meld.
  6. Just before serving, mix in fresh cilantro and chopped roasted peanuts for added flavor and crunch. Arrange the salad in a beautiful serving bowl.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 200mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2-3 days. Keep the dressing separate until you're ready to serve.

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