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Thai Mango Salad with Chili Lime Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 2 large ripe mangoes, peeled and julienned
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned or thinly sliced
  • 3 green onions, sliced thinly
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup roasted peanuts, roughly chopped
  • For the Chili Lime Dressing
  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian/vegan)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 small garlic clove, minced
  • 1 small red chili or ½ teaspoon chili flakes (adjust to taste)
  • Optional: 1 teaspoon grated ginger for extra zing

Instructions
 

  • Step 1: Prepare the Produce :Peel and julienne mangoes. Julienne or thinly slice carrot, cucumber, and red bell pepper. Slice green onions and roughly chop cilantro. Place all ingredients in a large mixing bowl.
  • Step 2: Make the Chili Lime Dressing : In a small bowl, combine lime juice, fish sauce (or soy sauce), honey, sesame oil, minced garlic, chili, and ginger. Whisk until smooth and emulsified. Adjust chili for desired spice level.
  • Step 3: Combine and Toss : Pour the dressing over the mango and vegetables. Toss gently to ensure all ingredients are evenly coated, being careful not to bruise the mango.
  • Step 4: Garnish and Serve : Sprinkle roasted peanuts and extra cilantro on top for garnish. Serve immediately to enjoy maximum freshness and crunch.