This Thai Mango Salad is a bright and crisp dish that bursts with flavor! With fresh mango, crunchy veggies, and a zesty dressing, it’s perfect for warm days.
Every bite is a sweet and tangy delight! I love serving it as a side at barbecues or just enjoying it on a sunny afternoon. It’s simply refreshing! 🌞
Key Ingredients & Substitutions
Mangoes: Use large ripe green mangoes for that perfect sweet and tangy flavor. If you can’t find them, try using Ataulfo mangoes or even ripe yellow mangoes. They’ll work great too!
Carrot: I love the color and crispness from julienned carrots. If you’re looking for alternative veggies, shredded cabbage or cucumber could also add a nice crunch.
Fish Sauce: While fish sauce adds a rich umami flavor, you can substitute it with soy sauce or a coconut aminos for a vegetarian option. Both will keep the salad tasty!
Fresh Herbs: Cilantro and mint are key to this dish’s freshness! If you’re not a fan of cilantro, try using parsley instead. It will still taste lovely!
Roasted Peanuts: They add a great crunch and nutty flavor. If you have nut allergies, sunflower seeds or pumpkin seeds can be a good replacement.
How Do I Make Sure My Salad Is Well-Mixed and Flavorful?
Mixing the salad properly ensures every bite is flavorful! Here’s how to do it right:
- After making the dressing, taste it! Adjust lime juice or sugar according to your preference.
- Combine all the main salad ingredients in a large bowl first, then drench them in the dressing to coat evenly.
- Add the herbs and peanuts last to keep them fresher and crunchier.
Serve right away or let it sit for a few minutes to allow the flavors to meld together. That’s when the salad shines!
Refreshing Thai Mango Salad with Zesty Flavor
Ingredients You’ll Need:
For the Salad:
- 2 large ripe green mangoes, peeled and julienned
- 1 medium carrot, peeled and julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 1 small red chili, finely sliced (optional, for heat)
For the Dressing:
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce (or soy sauce for a vegetarian version)
- 1 tbsp palm sugar or brown sugar
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp water
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. There’s no cooking involved, just a little slicing, mixing, and tossing! It’s a quick and delightful dish to whip up when you want something light and tasty.
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl, whisk together the fresh lime juice, fish sauce (or soy sauce), palm sugar, minced garlic, grated ginger, and water. Mix until the sugar dissolves completely. This dressing will add that zesty flavor to your salad.
2. Combine the Salad Ingredients:
In a large mixing bowl, toss together the julienned mangoes, carrot, red bell pepper, and red onion. Stir everything gently to mix the colors and textures before adding the dressing.
3. Dress the Salad:
Pour the prepared dressing over the salad ingredients. Toss gently to ensure that all the pieces are coated with the dressing. You want every bite to be full of flavor!
4. Add Fresh Herbs and Chili:
Next, add the fresh cilantro, mint leaves, and sliced red chili (if using). Toss everything lightly again to incorporate the herbs without bruising them.
5. Garnish and Serve:
Right before serving, sprinkle the roughly chopped roasted peanuts on top for a crunchy finish. Serve your Thai mango salad immediately, either chilled or at room temperature—it’s delicious either way!
Enjoy this vibrant, tangy Thai mango salad that is both crisp and flavorful!
FAQ for Refreshing Thai Mango Salad
Can I Use Ripe Mangoes Instead of Green Mangoes?
While green mangoes give that distinct tart flavor, you can use ripe mangoes if that’s what you have on hand! Just keep in mind that the salad will be sweeter and a bit different in taste, but still delicious!
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute the fish sauce with soy sauce or a vegan fish sauce alternative. This will maintain the umami flavor without any animal products!
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge. However, it’s best to eat the salad within 1-2 days for optimal freshness. Keep in mind that the peanuts may lose their crunch after a day, so consider adding them just before serving the leftovers!
Can I Prep This Salad Ahead of Time?
Absolutely! You can prepare the salad ingredients and the dressing separately a few hours in advance. Just combine them shortly before you’re ready to serve to keep everything fresh and crisp!
