Thai Mango Salad

A refreshing and vibrant salad combining juicy mangoes with crisp vegetables, enhanced by a zesty lime dressing, perfect for warm evenings or potlucks.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Thai

Calories: 150

Ingredients Method Notes

Ingredients

Salad Ingredients

2 pieces mangos, peeled and sliced into strips Choose firm, ripe mangos for best texture.
1 piece English cucumber, finely sliced into long strips Adds refreshing crunch.
1 piece red bell pepper, julienned Adds sweetness and bright color.
1 piece carrot, julienned For a colorful touch.
3 stalks green onions, finely sliced For a mild onion flavor.
0.5 cup fresh cilantro leaves, chopped Brings brightness.
0.5 cup Thai basil leaves, chopped Adds aromatic depth.
0.5 cup roasted peanuts, roughly chopped For crunchy texture.

Dressing

1 tablespoon lime zest Enhances citrus aroma.
3 tablespoons fresh lime juice Provides acidity.
1 teaspoon freshly grated ginger Adds aromatic kick.
2 tablespoons soy sauce or fish sauce For depth of flavor.
1 teaspoon maple syrup Optional sweetness to adjust taste.
1 teaspoon crushed red pepper flakes Optional for heat.

Method

Preparation

In a small bowl, whisk together the lime juice, zest, soy sauce or fish sauce, ginger, and maple syrup until well combined.
In a large bowl, mix the mango, cucumber, red bell pepper, carrot, cilantro, Thai basil, and peanuts.

Serving

Pour the dressing over the salad and toss until everything is evenly coated.
Transfer to a serving plate and top with extra peanuts, a fresh squeeze of lime, and whole Thai basil leaves for decoration.

Notes

This salad can be prepared in advance but add the dressing just before serving for best texture. Store leftovers in an airtight container in the refrigerator for up to three days.