Description
A refreshing and vibrant Thai Mango Salad featuring ripe mangoes, crunchy vegetables, fresh herbs, and a zesty lime dressing.
Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 large cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons roasted peanuts, chopped
- 3 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon agave syrup (or honey)
- 1 small red chili, thinly sliced
- Salt, to taste
Instructions
1. Julienne the mangoes, cucumber, and red bell pepper, and shred the carrots. Place all prepared produce in a large mixing bowl.
2. In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), agave syrup, and salt until well combined.
3. Pour the dressing over the mango, cucumber, bell pepper, and carrots. Toss gently to coat evenly.
4. Add the chopped cilantro, mint leaves, and sliced red chili. Toss lightly to incorporate without bruising the herbs.
5. Transfer the salad to a serving platter or individual bowls.
6. Sprinkle chopped roasted peanuts over the top and garnish with additional herbs or lime wedges if desired. Serve immediately.
Notes
For best flavor, use slightly firm but ripe mangoes.
Adjust the chili to your preferred spice level.
Serve immediately for maximum freshness and crunch.
To make fully vegetarian or vegan, use soy sauce instead of fish sauce.