Thai Mango Salad
A vibrant, refreshing Thai salad that perfectly balances sweet, tart, salty, and spicy flavors in every crunchy bite.
Ingredients
- •2 large firm, unripened green mangoes, 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
- •1/2 cup roasted peanuts, roughly crushed
- •2 tablespoons dried shrimp (optional, soaked in warm water and drained)
- •1 fresh Thai bird's eye chili, finely minced
- •3 tablespoons fish sauce
- •3 tablespoons fresh lime juice
- •2 tablespoons palm sugar or brown sugar
- •1/4 cup shredded carrots for color
Instructions
- 1
In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is completely dissolved to create the dressing.
- 2
In a large mixing bowl, combine the julienned green mango, sliced red onion, shredded carrots, cilantro, mint, and minced chili.
- 3
Pour the dressing over the mango mixture and toss gently until everything is evenly coated.
- 4
Add the crushed peanuts and dried shrimp, tossing one final time to incorporate.
- 5
Transfer to a serving platter and garnish with a few extra mint leaves and peanuts before serving immediately.
💡 Chef tips
- Choose mangoes that are firm and pale green inside; if they are yellow or soft, the salad will lose its signature crunch.
- If you cannot find palm sugar, brown sugar is an excellent substitute, but ensure you whisk it well to dissolve.
- This salad is best eaten immediately; if you need to prep ahead, keep the dressing and the salad ingredients separate until just before serving.
✅ How it should turn out
The salad should be bright and colorful with a crisp, refreshing texture, offering a bold explosion of zesty, savory, and spicy notes.