This Thai Mango Salad is a colorful mix of fresh mango, crunchy vegetables, and a zesty dressing that will make your taste buds dance! It’s sweet, tangy, and oh-so-refreshing.
Whenever I make this salad, it disappears fast! It’s perfect for summer days or as a side for any meal. Plus, it takes just minutes to whip up—super easy and yummy!
Ingredients & Substitutions
Mangoes: Use one ripe mango for sweetness and one slightly unripe for crunch. If mangoes aren’t in season, try papaya or even peaches. Just make sure they’re firm and a bit tart!
Cucumber: Any cucumber will do, but English cucumbers are great as they have fewer seeds. If you want a twist, consider using jicama for an even crisper texture.
Nuts: I love using roasted peanuts for that classic crunch. Cashews are a lovely alternative, especially if you want a more creamy flavor. If nuts are off the menu, sunflower seeds are a great option!
Fish Sauce: It adds a wonderful umami flavor, but for a vegetarian version, soy sauce works well. Coconut aminos is another mild substitute if you prefer something different.
Palm Sugar: It gives a nice caramel flavor. If you can’t find it, brown sugar is a good alternative, but adjust the amount to taste since it’s sweeter.
How Do I Julienne My Vegetables Without a Hassle?
Julienning vegetables might seem tricky, but it’s all about practice and technique. Start by cutting each vegetable into manageable sections. Here’s a simple step-by-step:
- Peel carrots and mangoes first. Cut off the ends of the cucumber and bell pepper.
- Slice each piece into thin planks, then stack them to cut into matchstick shapes—about ¼ inch wide.
- For even strips, use a sharp knife and keep your fingers curled in (guarding them) while you slice!
Take your time, and soon enough, you’ll be julienning like a pro! Enjoy the fresh crunch this technique brings to your salad.
How to Make Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, julienned (one ripe for sweetness, one slightly unripe for crunch)
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts or cashews, roughly chopped
- 1 small red chili, thinly sliced (optional, adjust for heat)
For the Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon palm sugar (or brown sugar)
- 1 garlic clove, minced
- 1 teaspoon toasted sesame oil (optional)
How Much Time Will You Need?
This lively salad takes about 20 minutes to prepare from start to finish. It doesn’t require any cooking, just some chopping and whisking, making it a quick and refreshing dish for any occasion!
Step-by-Step Instructions:
1. Prep Your Ingredients:
Start by peeling your mangoes and julienning them along with the cucumber, carrot, and red bell pepper into thin, matchstick-like pieces. Aim for uniform sizes to make everything look neat and eat uniformly.
2. Toss the Veggies Together:
In a large mixing bowl, combine the julienned mangoes, cucumber, carrot, red bell pepper, and the chopped cilantro and mint leaves. This colorful mix will be a feast for the eyes!
3. Make the Dressing:
In a separate small bowl, whisk together the lime juice, fish sauce (or soy sauce), palm sugar (or brown sugar), minced garlic, and toasted sesame oil (if using). Whisk until the sugar is fully dissolved and you have a smooth dressing.
4. Dress the Salad:
Pour the prepared dressing over the salad and gently toss everything together to make sure all the ingredients are coated evenly with the dressing. Be gentle so you don’t crush the mangoes!
5. Add Some Spice:
If you like a bit of heat, add the sliced red chili and give everything another gentle toss.
6. Serve and Enjoy:
Transfer your vibrant salad onto a serving platter. Top it off with the roasted peanuts or cashews for that delightful crunch. Garnish with a few extra mint leaves and cilantro for a fresh pop! Serve immediately as a refreshing appetizer or side dish. Enjoy every bite!
Can I Use Other Fruits in This Salad?
Absolutely! While mangoes are traditional, you can experiment with other fruits like papaya, kiwi, or even pineapple for a tropical twist. Just be sure to pick fruits with a firm texture for the best results.
How Can I Make This Salad More Filling?
If you want to add some heartiness, consider including proteins like grilled chicken, shrimp, or tofu. You can also add cooked quinoa or chickpeas for extra texture and nutrition.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, the salad may lose some crispness. If possible, keep the dressing separate and mix it in right before serving for maximum freshness!
Can I Prepare This Salad Earlier in the Day?
You can prep the salad ingredients and store them in the fridge separately to maintain their crispness. Combine everything with the dressing shortly before serving to keep the salad fresh and vibrant!
