Description
A refreshing Thai Mango Salad bursting with vibrant flavors, perfect for summer lunches or as a side dish at gatherings.
Ingredients
Scale
- 2 ripe mangos
- 2 cups shredded green cabbage
- 1 cup grated carrots
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon chili flakes
Instructions
- Prepare the mangos by peeling and slicing the flesh away from the pit, then cut into strips or cubes.
- Chop the vegetables: finely shred the cabbage and grate the carrots.
- Combine all the chopped vegetables in a large mixing bowl.
- Make the dressing in a separate bowl by whisking together fish sauce, lime juice, sugar, and chili flakes.
- Toss the dressing with the salad mix until well combined.
- Serve the salad topped with chopped peanuts for added crunch.
Notes
Allow the salad to sit for about 10 minutes before serving to let the flavors meld. Serve with extra lime wedges for garnish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Thai salad, mango salad, summer recipes, vegan salad