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Zesty Thai Mango Salad

A refreshing, vibrant salad featuring julienned mangoes, red onions, and fresh herbs tossed in a sweet, sour, and spicy lime dressing.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large mangoes firm, semi-ripe, julienned
  • 1 medium red onion thinly sliced
  • 0.5 cup red bell pepper thinly sliced
  • 1 cup fresh cilantro chopped
  • 0.5 cup roasted peanuts crushed
  • 1 red chili optional, thinly sliced
Dressing
  • 3 tbsp lime juice freshly squeezed
  • 2 tbsp fish sauce or soy sauce for vegan
  • 1.5 tbsp brown sugar or palm sugar
  • 1 clove garlic minced

Equipment

  • Large mixing bowl
  • Chef's knife or Julienne peeler
  • Cutting board
  • Small jar or whisk (for dressing)

Method
 

  1. Slice the red onion thinly and soak in ice water for 10 minutes to reduce harshness. Drain well.
  2. Peel and julienne the mangoes into thin matchsticks. Place in a large bowl.
  3. Add the sliced red bell pepper, drained onions, chopped cilantro, and chili (if using) to the bowl.
  4. In a small jar, mix lime juice, fish sauce, sugar, and minced garlic. Shake until sugar dissolves.
  5. Pour dressing over the salad and toss well to combine. Let sit for 5 minutes for flavors to meld.
  6. Top with crushed roasted peanuts before serving.

Notes

For a strictly vegan version, ensure you use soy sauce or a vegan fish sauce substitute. Best served fresh.