Thai Mango Salad
A refreshing and vibrant salad made with ripe mangoes, fresh herbs, and a tangy dressing, perfect for any occasion.
Ingredients
Salad Ingredients
- 2 large ripe but firm mangoes, peeled and julienned Choose firm mangoes for texture.
- 1 medium red bell pepper, thinly sliced For crunch and color.
- 1 small red onion, thinly sliced and soaked in cold water Soak briefly to mellow the bite.
- 1 large carrot, julienned or shredded
- 1 cup shredded cabbage (green or purple) Adds crispness and body.
- 1/2 cup fresh cilantro leaves, chopped Stems removed.
- 1/4 cup fresh mint leaves, torn For aroma.
- 1/3 cup roasted peanuts, roughly chopped For nutty crunch.
Dressing Ingredients
- 2 tablespoons lime juice, freshly squeezed For bright acidity.
- 1 tablespoon fish sauce For umami (substitute tamari or soy sauce for vegetarian).
- 1 tablespoon rice vinegar Adds gentle tang.
- 1 teaspoon palm sugar or brown sugar Balances the tang.
- 1 small Thai red chili, finely sliced Optional for heat.
- 1 tablespoon sesame oil or neutral oil For a smoother mouthfeel.
Instructions
Preparation
- Peel and julienne the mangoes, thinly slice the red bell pepper and red onion, shred the carrot, and chop herbs.
- Soak the sliced red onion in cold water for 5 minutes to take away any harshness, then drain.
Dressing
- In a small bowl, whisk together lime juice, fish sauce (or tamari), rice vinegar, palm sugar, sesame oil, and sliced chili.
- Taste for balance — it should be bright, slightly sweet, and savory.
Tossing Salad
- In a large bowl, combine mango, bell pepper, carrot, cabbage, cilantro, and mint.
- Pour the dressing over and toss gently so the mango stays intact but is coated with glossy flavor.
- Sprinkle roasted peanuts over the salad just before serving so they stay crunchy.
Finishing Touch
- Adjust the seasoning with an extra squeeze of lime or a pinch more sugar if you like a sweeter finish.
- Serve immediately for the best texture.
Notes
For a festive twist, stir in thinly sliced mango flowers and pomegranate seeds for color and sweetness. This salad is best enjoyed fresh. Store in an airtight container for up to 24 hours. Keep the dressing separate if making ahead.