Thai Mango Salad
A bright, zesty dish combining fresh mango, crunchy vegetables, and a tangy dressing, perfect for any dinner table.
Ingredients
Main Ingredients
- 2 pieces firm green mangoes, peeled and julienned Substitute with green papaya if unavailable.
- 1 medium carrot, peeled and julienned Adds sweetness and color.
- 1 small red bell pepper, thinly sliced For vivid color and crispness.
- 0.25 cup red onion, very thinly sliced Sharpness that balances sweetness; swap for shallot if you prefer milder flavor.
- 0.25 cup fresh cilantro leaves, roughly chopped Aromatic freshness.
- 0.25 cup roasted peanuts, roughly chopped Adds toasty crunch; use cashews for a richer bite.
Dressing Ingredients
- 2 tablespoons fish sauce (or tamari for vegetarian/vegan) Umami backbone.
- 2 tablespoons lime juice Bright acidity.
- 1 tablespoon palm sugar (or brown sugar) Balances the lime.
- 1 small red chili, finely chopped (optional) For a bright spicy kick.
- 1 tablespoon toasted sesame oil (optional) For a subtle nutty finish.
Instructions
Preparation
- Peel the mangoes and julienne them into thin strips. Julienne the carrot and thinly slice the red pepper and onion.
- In a small bowl, whisk together lime juice, fish sauce (or tamari), palm sugar, and sesame oil if using. Stir until the sugar dissolves.
Combining
- In a large bowl, toss the mango, carrot, bell pepper, and red onion.
- Pour the dressing over the salad and toss gently.
- Fold in the cilantro and most of the roasted peanuts, reserving a few for garnish.
Serving
- Taste the salad and adjust with more lime, sugar, or chili as needed.
- Plate the salad and sprinkle the remaining peanuts and a few cilantro leaves on top.
Notes
This salad can be made vegetarian or vegan by substituting fish sauce and can be modified with extras like shrimp or chicken for heartiness.