THAI MANGO SALAD
Thai Mango Salad is a light, refreshing, colourful dish that shows an ideal balance between sweet, sour, and spicy flavours. Most flavours come from juicy mango, crisp cucumber, and vibrant red bell pepper. The dressing includes lime juice, fish sauce, and honey, has a slight kick from the red chilli flakes, and provides great zest to this salad. Every bite presents fresh cilantro, adding that herbaceous flavour. This yummy salad can even be eaten as a meal, taken on its own with some seafood or chicken barbecue side dish. This Thai Mango Salad is particularly delightful for summer reunions, picnics, or potluck.
RECIPE CATEGORY
Lunch, Dinner, Side, Appetiser
SERVING SIZE
1
CUISINE
Thai, Asian
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy
OCCASION / HOLIDAY
Summer, Picnic, Potluck, Family Meals
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan (with fish sauce substitution), Gluten-Free, Low Fat, Quick & Easy
DISH TYPE
Salad, Side, Appetiser
INGREDIENTS
- 1/2 ripe mango, julienned
- 1/4 cucumber, julienned
- 1/4 red bell pepper, julienned
- 1 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- 1/2 tsp fish sauce (or soy sauce for a vegan option)
- 1/2 tsp honey (or maple syrup for a vegan option)
- 1/4 tsp red chilli flakes
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 90
- Protein: 1g
- Fat: 1g
- Carbohydrates: 20g
- Fibre: 2g
- Sodium: 150mg
PREPARATION OF THAI MANGO SALAD
- Prepare the vegetables: Julienne, the mango, cucumber and red bell pepper. These should be very thinly cut uniform pieces so flavours will have the chance to be distributed equally.
- Mix the dressing: Combine lime juice, fish sauce, honey, red chilli flakes, and a pinch of salt in a small bowl. Beat well until all ingredients are well combined.
- Combine the salad: Place the julienned mango, cucumber, and bell pepper into a big bowl and gently pour over your dressing. Toss so all the ingredients will be coated evenly.
- Add cilantro and serve: Topped with chopped cilantro, then tossed to distribute well throughout. Taste and adjust using salt or lime juice, then serve.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
- Add a handful of mature mango, yet still crispy when pressed.. If too ripe, it makes the salad soggy.
- Thinly sliced or roasted peanuts would add a great sense of richness to the dish’s texture.
- Let it stand for 5 to 10 minutes after dressing and tossing the salad to marry the flavours for a more potent flavour.
VARIATIONS
- Simply replace fish sauce with soy sauce or tamari if you are vegan.
- You can add grilled shrimp, chicken, or tofu if you want more protein.
- Add a few handfuls of Thai basil or mint leaves for flavour.
PREPPING AND STORAGE
- Fridge: Prepared salad, refrigerated in a fridge-safe container, can be served for up to 1 day. Use fresh cilantro at the table for maximum flavour.
- Freezing: This salad should not be frozen since the mango and cucumber texture will be badly affected.