Description
This Thai Mango Salad is a vibrant and refreshing dish, perfectly combining the tangy zest of lime juice, the savory depth of fish sauce, and the sweet heat of Thai sweet chili sauce. With crisp green mango, crunchy peanuts, and fresh herbs, it’s a quick and easy salad that bursts with authentic Thai flavors, ideal for a light meal or a zesty side dish.
Ingredients
Scale
Dressing
- 3 tablespoons Fresh Lime Juice (Substitute with lemon juice if needed)
- 2 tablespoons Fish Sauce (Use soy sauce or tamari for vegan)
- 1 tablespoon Brown Sugar (Honey or agave syrup can be used)
- 2 tablespoons Thai Sweet Chili Sauce (Adjust based on heat preference)
- 1 piece Red Thai Chili Pepper (Optional; omit for no heat)
Salad
- 2 cups Unripe Green Mango (Select firm mangoes with small red patches)
- 1 piece Red Bell Pepper (Any color works)
- 1 cup Cucumber (Zucchini can be substituted)
- 1/4 cup Red Onion (Use sweet onion for milder flavor)
- 1/4 cup Cilantro (Can swap with parsley if desired)
- 1/4 cup Mint (Omit if not preferred)
- 1/4 cup Roasted Peanuts (Almonds or cashews can be alternatives)
- 2 tablespoons Fried Shallots (Optional; replace with crispy onions if desired)
Instructions
- Prepare the Dressing: In a small bowl, combine the fresh lime juice, fish sauce, brown sugar, Thai sweet chili sauce, and finely sliced red Thai chili pepper. Whisk the ingredients thoroughly until the sugar dissolves and the dressing is well mixed, adjusting the heat by controlling the amount of chili.
- Chop the Vegetables and Fruits: Peel and julienne the green mango into thin strips, ensuring it’s firm and slightly tart. Slice the red bell pepper into thin strips, dice the cucumber into small pieces, finely slice the red onion, and roughly chop the cilantro and mint leaves.
- Combine Ingredients: In a large mixing bowl, toss together the julienned mango, sliced red bell pepper, cucumber, red onion, cilantro, and mint leaves until evenly mixed.
- Add Dressing and Mix: Pour the prepared dressing over the mixed salad ingredients and toss thoroughly to coat all components evenly, allowing the flavors to meld together.
- Garnish and Serve: Sprinkle the roasted peanuts and fried shallots over the top of the salad just before serving to add a pleasant crunch and complement the fresh flavors. Serve immediately for the best texture and taste.
Notes
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- Adjust the sweetness by varying the amount of brown sugar or using honey/agave.
- Omit the red Thai chili pepper if you prefer a milder salad.
- Swapping cucumber with zucchini offers a different but equally refreshing crunch.
- Use sweet onions instead of red onions to reduce pungency if desired.
- This salad is best served fresh and not stored for long periods as the mango can soften.
