Thai Mango Salad
This fresh and vibrant Thai Mango Salad is a perfect balance of sweet, tangy, and savoury flavours, with a satisfying crunch! It’s quick to prepare and makes an ideal side dish with grilled chicken, prawns or tofu.
Ingredients
- 2 ripe (but firm) mangos, peeled and cut into matchsticks
- 2 medium carrots, peeled and cut into matchsticks
- 1 red bell pepper, thinly sliced into matchsticks
- ¼ cup green onions, sliced diagonally
- ¼ cup roasted peanuts, roughly chopped (optional)
- A small handful of fresh Thai basil leaves (can substitute cilantro), roughly chopped
For the Dressing:
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp honey or maple syrup (for vegan option)
- 1 tsp sesame oil
- ¼ tsp crushed red chili flakes (optional, for a spicy kick)
Directions
Prepare the Salad Base:
In a large bowl, combine the mangos, carrots, bell pepper, herbs, peanuts and green onions.
Make the Dressing:
In a small bowl, whisk together lime juice, soy sauce, honey (or maple syrup), sesame oil, and chili (if using).
Toss and Serve:
Pour the dressing over the salad and toss gently to coat everything evenly.
Add the Toppings:
Sprinkle with additional chopped peanuts, fresh lime wedges, and whole Thai basil leaves or cilantro just before serving.
Tips:
For extra crunch, add a handful of shredded red cabbage or cucumber slices.
Serve immediately, or chill in the fridge for 15 minutes before serving.
