Description
This Thai green mango salad is the perfect refreshing summer salad. It’s made with sweet and tart mangoes, red bell pepper, carrot, red onion, fresh herbs, crushed peanuts, and a zesty lime dressing.
Ingredients
Units
Scale
- 2 large ripe, firm mangoes, peeled and sliced into thin strips
- 1 medium red bell pepper, seeded and sliced into thin strips
- 1 small carrot, peeled and julienned
- 1/4 red onion, very thinly sliced
- 1/2 cup fresh chopped cilantro
- 1/4 cup fresh chopped mint (or Thai basil)
- 1/4 cup crushed toasted peanuts
- 1/4 cup chopped roasted cashews (or more peanuts)
For the dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon pure maple syrup (or honey or agave nectar)
- 1 teaspoon light soy sauce (or all-purpose soy sauce)
- 1 Thai red chili pepper (or jalapeño pepper), thinly sliced (optional)
Instructions
- Make the dressing. In a small bowl, add the lime juice, maple syrup, light soy sauce, and sliced Thai red chili pepper (if using). Use a small fork to mix until everything is combined.
- Prep the veggies. Thinly slice the mangoes, red bell pepper, carrot and red onion. If you want to make life easier, you can use a mandolin for the red onion and a y-peeler for the mangoes and carrot.
- Assemble the salad. In a large bowl, add the mangoes, red bell pepper, carrot, red onion, chopped cilantro and fresh mint (or Thai basil if using). Drizzle the prepared dressing over the salad and gently toss until combined.
- Granish and serve! Sprinkle the crushed peanuts and chopped cashews (or chopped peanuts if using) on top. Taste and adjust with more lime juice, maple syrup or light soy sauce if desired.
Notes
- Thai mango salad is traditionally made with green, unpripe mangoes. I like to use mangoes that are firm and slightly ripe. I recommend Kent or Ataulfo mangoes for this salad. They have a sweet-tart flavor, and their flesh isn’t too stringy or fibrous.
- Light soy sauce: Traditional Thai green mango salad is made with fish sauce, which has a salty and briny taste. To keep this recipe vegan friendly, I use light or all-purpose soy sauce instead. If you want to make this gluten-free, use Tamari.
- Thai chili pepper: I use a bird’s eye chili pepper, which gives the dressing a spicy kick. If want to lower the spice level, use a large red chili pepper (which is lower heat) or jalapeño pepper. If you’re sensitive to heat, then omit the chili pepper.
- Maple syrup substitute: You can use palm sugar, honey or agave nectar.
- Leftovers? This salad tastes best when fresh. If you have leftovers, it can be stored in an airtight container in the fridge for up to 1 day. If you anticipate that you’ll have leftover salad, keep the dressing stored separately in the fridge.
- Nutrition information is a rough estimate based on 3 servings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 39g
- Sodium: 77mg
- Fat: 12.4g
- Saturated Fat: 2g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6.8g
- Protein: 8g
- Cholesterol: 0mg