Thai Mango Salad
A vibrant, tangy-sweet salad that perfectly balances fresh mangoes with aromatic herbs, crunchy vegetables, and a spicy lime dressing. This refreshing Thai Mango Salad makes an impressive side dish or light meal that comes together in just 20 minutes!
Ingredients
- 2 ripe mangoes peeled and julienned (about 2 cups)
- 1 medium red bell pepper thinly sliced
- 1 medium cucumber seeded and julienned
- ½ small red onion thinly sliced
- 1 cup fresh bean sprouts
- ¼ cup fresh mint leaves roughly chopped
- ½ cup fresh cilantro leaves roughly chopped
- 3 tablespoons roasted peanuts chopped
- 2 tablespoons toasted coconut flakes optional
- 3 tablespoons fresh lime juice about 2 limes
- 2 tablespoons fish sauce nam pla
- 1 tablespoon rice vinegar
- 1 tablespoon palm sugar or brown sugar
- 1 garlic clove minced
- 1 –2 Thai bird’s eye chilies finely chopped (adjust to taste)
- 1 teaspoon grated fresh ginger
Instructions
- Whisk together lime juice, fish sauce, rice vinegar, sugar, minced garlic, chopped chilies, and grated ginger until the sugar dissolves.
- Julienne the mangoes into thin strips.
- Julienne the bell pepper and cucumber; thinly slice the red onion and drain.
- Combine mango, bell pepper, cucumber, red onion, and bean sprouts in a large bowl. Toss with three-quarters of the dressing.
- Toss in mint and cilantro, then sprinkle with peanuts and coconut flakes. Drizzle with remaining dressing and serve immediately.