Thai Mango Salad

A bright and refreshing salad featuring ripe mangos, julienned veggies, and a zesty soy-lime dressing. Perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Thai

Calories: 210

Ingredients Method Notes

Ingredients

Salad Ingredients

2 pieces Mangos Adds sweetness and a tropical flavor.
1 piece English cucumber Provides crisp texture.
1 piece Red bell pepper Adds crunch and color.
1 piece Carrot Contributes sweetness and vibrant color.
3 stalks Green onions Adds a mild onion flavor.
1 cup Cilantro Offers fresh, herbal notes.
1/2 cup Thai basil Imparts a unique flavor that’s slightly sweet and peppery.
1/2 cup Roasted peanuts Gives a crunchy texture and nutty flavor.

Dressing Ingredients

1 tablespoon Lime zest Enhances the citrusy aroma.
3 tablespoons Lime juice Adds acidity and brightness.
1 tablespoon Ginger Provides a fresh, zesty flavor.
2 tablespoons Soy sauce or fish sauce Adds umami depth to the dressing.
1 tablespoon Maple syrup Offers a touch of natural sweetness.
1/2 teaspoon Crushed red pepper flakes Adds a hint of spice as desired.

Method

Preparation

Make the dressing: In a small bowl, whisk together all the dressing ingredients. Taste and adjust the lime, soy sauce, or maple syrup based on your preference. Set it to the side.
Combine the salad: In a large bowl, mix the mango, cucumber, red bell pepper, carrot, cilantro, Thai basil, and peanuts. Save a few peanuts for garnish.
Toss with dressing: Pour the dressing over the salad and toss until everything is evenly coated.
Serve: Transfer to a serving plate and top with extra peanuts, a fresh squeeze of lime, and Thai basil leaves.

Notes

This salad is incredibly versatile and can be customized with additional proteins or fruits. It’s best served fresh but can last up to 2 days in the refrigerator if stored properly.