Description
A bright and refreshing Thai-inspired salad made with crisp green mango, red bell pepper, carrot, fresh herbs, peanuts, and a tangy lime dressing. It is crunchy, colorful, and full of bold sweet, sour, and savory flavor.
Ingredients
Scale
- 2 large green mangoes, peeled and julienned
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, peeled and julienned
- 1 small red onion, very thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/3 cup roasted peanuts, roughly chopped
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red chili flakes
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- Chill a large mixing bowl or serving platter for 10 minutes if you want an extra-cool finish.
- In a small bowl or jar, whisk together the fresh lime juice, fish sauce, light brown sugar, sesame oil, red chili flakes, salt, and black pepper until the sugar dissolves.
- Place the julienned green mangoes, red bell pepper, carrot, red onion, cilantro, mint, and chopped peanuts in a large mixing bowl.
- Pour the dressing over the salad ingredients.
- Toss gently but thoroughly for 1 to 2 minutes until everything is evenly coated.
- Let the salad rest for 5 minutes so the flavors can mingle.
- Taste and adjust with a little more lime juice or a pinch more sugar if needed, then serve immediately.
Notes
- Use firm green mangoes for the best tart flavor and crisp texture.
- Dress the salad just before serving to keep the vegetables crunchy.
- Toast the peanuts lightly for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 10g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai mango salad, green mango salad, Thai salad, mango salad, crunchy salad