Thai Mango Salad
A vibrant and refreshing Thai salad featuring crisp green mangoes tossed in a zesty, sweet-and-savory dressing with crunchy peanuts.
Ingredients
- •2 firm green mangoes, peeled and julienned
- •1 medium red bell pepper, thinly sliced
- •1/2 cup shredded carrots
- •1/2 cup fresh cilantro leaves, chopped
- •1/3 cup fresh mint leaves, chopped
- •1/3 cup green onions, thinly sliced
- •1/3 cup roasted unsalted peanuts, roughly chopped
- •2 tablespoons fresh lime juice
- •1.5 tablespoons fish sauce
- •1 tablespoon soy sauce
- •1.5 tablespoons brown sugar
- •1 clove garlic, minced
- •1 small red Thai chili, thinly sliced
Instructions
- 1
In a small bowl, whisk together the fresh lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and sliced Thai chili until the sugar is completely dissolved to create the dressing.
- 2
In a large mixing bowl, combine the julienned green mangoes, sliced red bell pepper, shredded carrots, chopped cilantro, chopped mint, and green onions.
- 3
Pour the prepared dressing over the mango and vegetable mixture, and toss gently until everything is evenly coated.
- 4
Transfer the salad to a serving platter and garnish generously with the chopped roasted peanuts right before serving.
💡 Chef tips
- Make sure to use firm, unripe green mangoes for the best authentic crunch and tart flavor.
- To make this recipe completely vegetarian and vegan, substitute the fish sauce with an equal amount of soy sauce or tamari.
- For the best texture, toss the salad and dressing just before serving, as the salt and acid will cause the vegetables to release water if left sitting too long.
✅ How it should turn out
The finished salad should look brilliantly colorful with crisp textures, smell intensely fragrant of fresh herbs and citrus, and taste a perfectly balanced combination of tart, sweet, salty, and spicy.