Description
A refreshing and spicy mango salad perfect for any occasion.
Ingredients
Scale
- 2 large ripe but firm mangoes, julienned
- 1 small carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red onion, very thinly sliced
- 1 small cucumber, seeded and julienned
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, roughly chopped
- 1–2 Thai bird’s eye chilies, finely sliced (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Optional: extra lime wedges for serving
Instructions
- Peel the mangoes and cut them into thin julienne strips. Shred the carrot, thinly slice the bell pepper and red onion, and julienne the cucumber. Set aside in a large salad bowl.
- In a small bowl, whisk together the fish sauce, lime juice, brown sugar, toasted sesame oil, and soy sauce until the sugar is fully dissolved. Stir in the sliced chilies.
- Pour the dressing over the mango, carrot, bell pepper, red onion, cucumber, and cilantro. Toss everything gently until well combined and coated evenly with the spicy-sweet dressing.
- Top the salad with chopped roasted peanuts. Serve immediately, garnished with extra lime wedges if desired. Enjoy the salad chilled or at room temperature!
Notes
- This salad is best served fresh but can be stored in the fridge for up to 2 hours before serving.
- Adjust the number of chilies according to your spice preference.
- Prep Time: 15 minutes
- Category: Salad
- Method: raw
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg