Thai Mango Salad
A vibrant and refreshing Thai Mango Salad that combines sweet mangoes, crunchy vegetables, and a tangy dressing—perfect for warm evenings and meal prep.
Ingredients
For the salad
- 2 pieces ripe mangoes, diced Choose mangoes that yield slightly to gentle pressure.
- 1 pieces red bell pepper, thinly sliced Adds vibrant color and crunch.
- 1 pieces cucumber, thinly sliced Leave the skin on for added texture.
- 2 medium carrots, julienned Thin strips for best texture.
- ½ cup fresh cilantro, chopped Essential for flavor; can substitute if disliked.
For the dressing
- 2 tbsp fish sauce Adds saltiness; use sparingly.
- 1 tsp chili flakes Adjust based on heat preference.
- ¼ cup lime juice (about 2 limes) Freshly squeezed for best taste.
Instructions
Preparation
- Wash all fresh produce thoroughly.
- Julienne the carrots and slice the cucumber and red bell pepper.
- Dice the mangoes using a scoring technique for easier handling.
Mixing
- In a large mixing bowl, combine diced mangoes, bell peppers, cucumber, carrots, and chopped cilantro.
Making the Dressing
- In a small bowl, whisk together lime juice, fish sauce, and chili flakes.
- Pour the dressing over the salad mix and gently toss until coated.
Chill and Serve
- Let the salad chill in the refrigerator for about 15 minutes before serving.
- Give it one last gentle toss before serving.
Notes
Best enjoyed fresh; can store in an airtight container for a day or two. Avoid reheating.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 1gSodium: 300mgFiber: 4gSugar: 12g
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