Thai Mango Salad
A vibrant and refreshing Thai salad that perfectly balances sweet, tart, salty, and spicy flavors in every crunchy bite.
Ingredients
- •2 large firm, under-ripe mangoes, peeled and julienned
- •1 medium carrot, peeled and julienned
- •1/2 cup red onion, thinly sliced
- •1/2 cup fresh cilantro leaves, roughly chopped
- •1/2 cup fresh mint leaves, torn
- •1/3 cup roasted peanuts, roughly chopped
- •2 tablespoons fresh lime juice
- •2 tablespoons vegetarian fish sauce (or light soy sauce)
- •1 tablespoon palm sugar or brown sugar
- •1 small bird's eye chili, finely minced (optional for heat)
- •1 tablespoon toasted sesame seeds
Instructions
- 1
In a small bowl, whisk together the lime juice, vegetarian fish sauce, sugar, and minced chili until the sugar has completely dissolved.
- 2
In a large mixing bowl, combine the julienned mangoes, carrots, red onion, cilantro, and mint.
- 3
Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated.
- 4
Transfer the salad to a serving platter and garnish generously with the chopped roasted peanuts and toasted sesame seeds.
- 5
Serve immediately while the mango is still crisp and the herbs are fresh.
💡 Chef tips
- Use firm, green-skinned mangoes rather than soft, ripe ones to ensure the salad has a satisfying crunch rather than a mushy texture.
- To make ahead, prepare the dressing and chop the vegetables separately, but only toss the salad with the dressing right before serving to prevent the mango from releasing too much water.
- If you cannot find vegetarian fish sauce, a high-quality light soy sauce combined with a pinch of sea salt works as a reliable substitute.
✅ How it should turn out
The finished salad should be a colorful medley of crisp textures with a bright, aromatic scent of fresh herbs and a complex flavor profile that hits sweet, sour, and spicy notes simultaneously.