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THAI MANGO PEANUT CRUNCH SALAD
11

THAI MANGO PEANUT CRUNCH SALAD

NUTRITION
HEALTHY RECIPES
Feb 07, 2025

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.

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