Thai Green Mango Salad

Why You’ll Love This Recipe

This Thai Green Mango Salad is the epitome of balance, with the tartness of the mango, the heat from the chilies, and the saltiness of the fish sauce coming together to create a mouthwatering experience. The salad is not only delicious but also incredibly refreshing, with crunchy vegetables and a zingy dressing that makes each bite more exciting than the last. It’s light yet packed with flavor and texture, making it a perfect dish for hot weather, BBQs, or as a starter for a Thai meal. Plus, it’s easy to prepare, and the ingredients are simple and fresh.

Ingredients

• 2 green mangoes (peeled, julienned)

• 1 medium carrot (peeled, julienned)

• 1/2 red bell pepper (julienned)

• 1/2 cucumber (julienned)

• 2 tablespoons fresh cilantro (chopped)

• 2 tablespoons fresh mint (chopped)

• 1-2 red Thai chilies (sliced, adjust to your spice preference)

• 1/4 cup roasted peanuts (chopped)

• 1 tablespoon sesame seeds (optional, for garnish)

For the dressing:

• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)

• 2 tablespoons lime juice (freshly squeezed)

• 1 tablespoon palm sugar (or brown sugar)

• 1 teaspoon rice vinegar

• 1/2 teaspoon chili flakes (optional for extra heat)

• 1 garlic clove (minced)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables:

1. Peel and julienne the green mangoes, carrot, red bell pepper, and cucumber. You can use a mandolin for evenly thin strips, or a sharp knife to slice the ingredients.

2. In a large bowl, combine the julienned mango, carrot, bell pepper, and cucumber. Add the chopped cilantro, mint, and sliced red chilies, tossing everything together gently.

2. Make the dressing:

1. In a small bowl, whisk together the fish sauce, lime juice, palm sugar, rice vinegar, chili flakes, and minced garlic. Stir until the sugar is fully dissolved and the dressing is well combined.

3. Assemble the salad:

1. Pour the dressing over the prepared vegetables and toss everything together to coat evenly.

2. Sprinkle with chopped peanuts and sesame seeds (if using) for added crunch and texture.

3. Serve immediately or let the salad sit for about 10-15 minutes for the flavors to meld together.

Servings and Timing

• Servings: Makes 4 servings

• Prep Time: 15 minutes

• Cook Time: 0 minutes

• Total Time: 15 minutes

Variations

• Protein addition: You can add grilled chicken, shrimp, or tofu to make this salad more substantial as a main dish.

• More heat: If you love spice, increase the number of Thai chilies or add a dash of sriracha to the dressing for an extra kick.

• No peanuts: For those with nut allergies, you can omit the peanuts and use sunflower seeds or crispy fried shallots as a topping for crunch.

• Add fruits: Toss in some diced pineapple or green apple for a tropical twist that complements the tangy mango.

Storage/Reheating

• Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1 day. The mango may soften over time, but the flavors will still be delicious.

• Refrigeration: If you want to prepare the salad in advance, keep the dressing separate and combine it with the vegetables just before serving to maintain the crunchiness of the ingredients.

FAQs

1. Can I make this salad with ripe mangoes?

While ripe mangoes are delicious, green mangoes are essential for this salad due to their tartness and crisp texture. Ripe mangoes are too soft and sweet for the ideal balance of flavors.

2. Is there a vegetarian substitute for fish sauce?

Yes, you can substitute fish sauce with soy sauce or tamari for a vegetarian version. Coconut aminos is another great alternative.

3. Can I use a different type of nut instead of peanuts?

Yes, cashews, almonds, or even sunflower seeds can be used in place of peanuts. Just make sure to chop them to a similar size for the right texture.

4. How can I make the salad spicier?

To increase the spice level, you can add extra sliced Thai chilies or a spoonful of chili paste to the dressing. Adjust according to your heat preference.

5. Can I prepare the salad ahead of time?

This salad is best when served immediately to maintain the crispness of the vegetables, but you can prepare the components ahead of time and store them separately. Combine everything just before serving.

6. How can I adjust the sweetness of the dressing?

If you prefer a sweeter dressing, add a bit more palm sugar or honey. Start with small increments and taste as you go to find the perfect balance.

7. Can I use a different vinegar instead of rice vinegar?

While rice vinegar is ideal, you can substitute it with apple cider vinegar or white vinegar. Just use a smaller amount since they tend to be stronger in flavor.

8. Can I add other vegetables to this salad?

Yes! You can add thinly sliced red onion, bean sprouts, or even shredded cabbage for more texture and flavor.

9. Can I make this salad less tangy?

If you want to reduce the tanginess, use less lime juice or add a teaspoon of honey or sugar to balance the acidity.

10. What can I serve with Thai Green Mango Salad?

This salad pairs well with grilled meats, seafood, or tofu. It also makes a great side dish for Thai curries, noodle dishes, or a light summer meal.

Conclusion

Thai Green Mango Salad is a refreshing, vibrant, and flavorful dish that captures the essence of Thai cuisine. The combination of green mango, fresh herbs, and the perfectly balanced dressing creates an exciting, crunchy salad that’s bursting with bold flavors. It’s quick to prepare and versatile enough to be served as a side or a light main dish. Whether you’re hosting a summer BBQ or just looking for a quick, healthy meal, this Thai Green Mango Salad will be sure to impress!

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