Description
This vibrant Zesty Thai Mango Salad is a refreshing and colorful dish combining ripe mangoes, crisp vegetables, and fresh herbs, all tossed in a tangy lime and fish sauce dressing with a touch of heat. Perfect as a light appetizer or side dish, it offers a delightful balance of sweet, sour, and spicy flavors with optional crunchy peanuts and sesame seeds for texture.
Ingredients
Scale
Salad Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup peanuts, crushed (optional)
- 2 tablespoons sesame seeds (optional)
Dressing Ingredients
- 3 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili flakes (adjust to taste)
- 1 clove garlic, minced
Instructions
- Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey or maple syrup, chili flakes, and minced garlic until well combined. Set aside to allow the flavors to meld.
- Combine the salad ingredients: In a large mixing bowl, add the diced mangoes, shredded carrots, sliced red bell pepper, julienned cucumber, and thinly sliced red onion. Toss gently to mix all the fruits and vegetables evenly.
- Add the dressing: Pour the prepared dressing over the salad mixture. Toss everything together until all the ingredients are well coated with the dressing for full flavor integration.
- Add herbs: Stir in the chopped fresh cilantro and mint leaves, mixing gently to distribute the herbs evenly throughout the salad.
- Garnish: If desired, sprinkle crushed peanuts and sesame seeds on top to add a crunchy texture and garnish the salad attractively.
- Chill and serve: Serve the salad immediately for a fresh bite or allow it to chill in the refrigerator for 15 to 20 minutes to enhance and meld the flavors further before serving.
Notes
- Use ripe mangoes for the best flavor and sweetness in the salad.
- For a vegetarian version, replace fish sauce with soy sauce or tamari.
- Adjust chili flakes according to your preferred heat level.
- Crushed peanuts and sesame seeds add texture but can be omitted for a nut-free version.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
- Serve as a side dish or a light meal on a warm day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai mango salad, zesty salad, fresh mango recipe, Thai salad, healthy salad, mango carrot salad, easy no-cook salad
