Thai-Style Mango Salad
A vibrant, refreshing Southeast Asian salad bursting with sweet, tangy, and spicy flavors. Juicy ripe mangos are tossed with crisp vegetables, fresh herbs, and a zesty lime-fish sauce dressing, topped with crunchy peanuts. This light, gluten-free dish is perfect as a side, appetizer, or healthy lunch—naturally vegan adaptable.
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Equipment
Ingredients
- 2 medium ripe mangos firm but sweet; peeled and cut into thin julienne strips
- 1 medium English cucumber thinly sliced into half-moons
- 1 medium carrot peeled and julienned or grated
- 1/4 medium red onion thinly sliced; soak in ice water for 10 minutes to mellow sharpness, then drain
- 1/2 cup fresh cilantro leaves roughly chopped
- 1/4 cup fresh mint leaves roughly chopped
- 1/2 cup roasted peanuts roughly chopped; unsalted preferred
- 3 tbsp fresh lime juice from about 2 limes
- 2 tbsp fish sauce or soy sauce/tamari for vegan version
- 1 tbsp palm sugar or brown sugar finely grated or dissolved in dressing
- 1 tsp chili flakes or sambal oelek adjust to taste for heat level
- 1 small green onion thinly sliced, for garnish
Instructions
- Prepare the Vegetables: Peel and julienne the mangos, carrot, and slice the cucumber and red onion as directed. Chop the cilantro and mint. Place all prepared vegetables and herbs in a large mixing bowl, reserving some herbs for garnish if desired.
- Make the Dressing: In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves. Taste and adjust seasoning—add more lime for tang, sugar for sweetness, or chili for heat.
- Toss the Salad: Pour the dressing over the vegetables in the large bowl. Gently toss everything together until evenly coated. Let it sit for 5 minutes to allow flavors to meld.
- Add Toppings: Just before serving, sprinkle the chopped peanuts and sliced green onion over the top for crunch and freshness.
- Serve: Serve immediately as a refreshing side to grilled meats, fish, or rice dishes. For a main course, add grilled tofu or shrimp.
Notes
🔹 Mango Ripeness: Use mangos that are ripe but still firm—overly soft ones will make the salad mushy.
🔹 Vegan Adaptation: Swap fish sauce for soy sauce or coconut aminos; omit dried shrimp if using.
🔹 Make-Ahead Tip: Prep veggies up to 4 hours in advance and store covered in the fridge. Dress just before serving to keep it crisp.
🔹 Spice Level: Start with less chili and add more to taste; fresh Thai bird's eye chilies can be minced in for extra authenticity.
🔹 Variations: Add shredded green papaya for a classic som tam twist, or bell peppers for more color and crunch.
Nutrition
Calories: 180kcalCarbohydrates: 32gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 650mgPotassium: 450mgFiber: 4gSugar: 24gVitamin A: 60IUVitamin C: 80mgCalcium: 4mgIron: 8mg
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