THAI MANGO PEANUT CRUNCH SALAD
This Thai mango peanut crunch salad is a refreshing, crunchy and flavour-packed dish inspired by the vibrant flavours of Thai cuisine. Crisp shredded cabbage forms a light and refreshing base, while sweet, juicy mango adds a tropical touch. Chopped peanuts bring a rich nuttiness and crunch, perfectly complementing the zesty lime-ginger dressing that ties all the flavours together. This salad is naturally vegan, packed with fibre and bursting with antioxidants, making it an excellent choice for a healthy meal. The balance of sweet, tangy and savoury elements makes it ideal as a light lunch, side dish or appetiser. Perfect for warm-weather gatherings, meal prep or a quick and nutritious snack, this dish delivers a refreshing crunch in every bite while keeping things simple, wholesome and utterly delicious.
RECIPE CATEGORY
Side, Appetiser, Brunch
SERVING SIZE
1 serving
CUISINE
Thai
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Summer, Picnic, BBQ, Brunch, Family Gathering, Light Lunch, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Vegetarian, Quick & Easy, High Fibre, Gluten-Free, Low Fat
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients we need to prepare this Thai mango peanut salad.
- 50g shredded cabbage
- 20g mango, julienned
- 5g peanuts, chopped
- 1 tsp lime-ginger dressing
FULL NUTRITIONAL INFORMATION
- Calories: 130 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fats: 6g
- Saturated Fat: 1g
- Fibre: 4g
- Sugar: 8g
- Sodium: 80mg
PREPARATION
- Prepare The Ingredients: Shred the cabbage finely using a sharp knife or a mandoline slicer for a consistent texture. Cut the mango into thin julienne strips for an even distribution of sweetness.
- Chop The Peanuts: Roughly chop the peanuts into small pieces to enhance the crunch and nuttiness in every bite.
- Assemble The Salad: Place the shredded cabbage in a mixing bowl. Evenly distribute the julienned mango over the cabbage.
- Add The Crunch: Sprinkle the chopped peanuts over the salad, ensuring an even balance of flavours and textures.
- Dress The Salad: Drizzle the lime-ginger dressing over the ingredients. If desired, adjust the quantity for a stronger citrusy kick.
- Toss And Serve: Gently toss the salad to mix the ingredients without crushing the cabbage. Serve immediately for the freshest taste.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
Here are some helpful tips for you when making this Thai mango peanut salad.
- Use Ripe Mango: A perfectly ripe mango provides the best sweetness and juiciness. Choose one that gives slightly when gently pressed.
- Shred The Cabbage Finely: Thinly shredded cabbage enhances the texture and helps absorb the dressing evenly.
- Enhance The Dressing: Add a dash of sesame oil or soy sauce to deepen the umami flavours.
- Toast The Peanuts: Lightly toasting the peanuts enhances their flavour and provides a richer, nuttier crunch.
- Pairing Suggestion: Serve alongside grilled tofu, shrimp or chicken for a more substantial meal.
VARIATIONS
- Nut-Free Alternative: Replace peanuts with toasted sunflower or pumpkin seeds for a similar crunch.
- Extra Protein: Add edamame, chickpeas or grilled tofu to make this a heartier dish.
- Spicy Kick: Sprinkle a pinch of red pepper flakes or drizzle sriracha for a slight heat contrast.
- Citrus Twist: Toss in some orange segments or a splash of lemon juice for added brightness.
- Creamy Element: Add avocado slices for a rich, buttery texture that complements the tangy dressing.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep the dressing separate and add just before serving.
- Dressing Storage: The lime-ginger dressing can be stored in a sealed jar in the fridge for up to a week. Shake well before using.
- Meal Prep Friendly: Chop the ingredients ahead of time but store them separately to maintain freshness.
- Avoid Freezing: Freezing is not recommended, as fresh cabbage and mango lose their texture when thawed.