Description
Thai Mango Salad is a fresh, zesty, and slightly sweet dish made with ripe mangoes, crunchy vegetables, and a tangy savory dressing. It’s vibrant, light, and refreshing with a perfect balance of flavors, making it an ideal side dish or light meal on a warm day.
Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cup carrots, grated
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed (optional)
- Juice of 2 limes
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
Instructions
1. In a large bowl, combine the mango, bell pepper, carrots, red cabbage, and cilantro
2. In a small bowl, whisk together lime juice, fish sauce (or soy sauce), honey (or agave), and sesame oil
3. Pour the dressing over the salad and toss gently to combine
4. Garnish with crushed peanuts if desired and serve immediately
Notes
Use slightly firm ripe mangoes for the best texture
For a vegan version, use soy sauce and agave syrup instead of fish sauce and honey
Add sliced chili or chili flakes for extra heat
This salad is best served fresh but can be chilled for 10–15 minutes before serving for extra crispness
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 18g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg