Thai Mango Salad

A bright and tangy salad featuring sweet mango, crisp herbs, and a lively lime dressing that's quick, healthy, and perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Thai

Calories: 150

Ingredients Method Notes

Ingredients

Salad Ingredients

2 pieces ripe mangoes, peeled and julienned Choose slightly firm mangoes for texture.
1 medium cucumber, thinly sliced Cooling crunch to balance the mango.
1 small red onion, thinly sliced Sharpness that softens in the dressing.
1 piece red bell pepper, thinly sliced Color and sweetness.
1 cup shredded carrots Adds color and fiber.
1/2 cup fresh cilantro leaves Aromatic herb that lifts the salad.
1/4 cup roasted peanuts, roughly chopped For crunch (substitutable with almonds or cashews).

Dressing Ingredients

2 tablespoons fish sauce or tamari Salty umami base; use tamari for vegetarian.
3 tablespoons fresh lime juice Bright acidity.
1 tablespoon brown sugar or palm sugar Balances the lime.
1 small red chili, thinly sliced (optional) For heat.
1 teaspoon toasted sesame oil (optional) For a toasty finish.

Method

Preparation

Peel and julienne the mangoes, thinly slice the cucumber, red onion, and bell pepper, and shred the carrots. Place everything in a large mixing bowl.

Make the Dressing

Whisk together lime juice, fish sauce or tamari, brown sugar, and sesame oil until the sugar dissolves. Taste and adjust.

Combine and Toss

Pour the dressing over the vegetables and mango, then fold in the cilantro and sliced chili if using. Toss gently.
Scatter roasted peanuts on top just before serving to keep them crisp.

Serving

Serve immediately in a bright platter or individual bowls, garnished with extra herbs and lime wedges.

Notes

Make-ahead: Prep all components up to 6 hours in advance and keep them chilled separately. Store leftovers in an airtight container for up to 2 days. Not recommended to freeze.