Description
A refreshing Thai Mango Salad featuring ripe mangoes, crunchy vegetables, and a zesty sesame-lime dressing. Light, vibrant, and perfect as a side dish or healthy appetizer.
Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon honey or agave syrup
- 1 red chili, finely chopped (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
1. In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Toss gently to combine.
2. In a small bowl, whisk together sesame oil, lime juice, fish sauce (or soy sauce), honey (or agave syrup), and chopped red chili until well blended.
3. Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
4. Season with salt and black pepper to taste, adjusting as needed.
5. Allow the salad to sit for 10 minutes to let the flavors meld together.
6. Just before serving, add chopped cilantro and crushed roasted peanuts. Toss lightly and serve immediately.
Notes
Serve in a colorful bowl and garnish with additional cilantro and crushed peanuts for presentation.
For extra protein, add grilled shrimp or shredded chicken.
Best enjoyed fresh but can be refrigerated for up to 1 day.