This Thai Mango Salad is a tasty mix of sweet and spicy that will make your taste buds dance! Fresh mango, crunchy veggies, and zesty dressing come together for a quick and colorful dish.
Key Ingredients & Substitutions
Mangoes: Choose ripe mangoes for that sweet flavor. If mangoes aren’t available, you can use papaya or even ripe peaches as a delicious alternative.
Carrot: I love using fresh carrots for crunch. You can replace them with bell peppers or radishes if you prefer something different.
Cucumber: A small cucumber adds great texture. Zucchini can also be a good substitute, especially if you spiralize it for fun shapes!
Cashew Nuts: These add a nice crunch to the salad. If you’re nut-free, try sunflower seeds or pumpkin seeds for a similar crunch without any nuts.
Fish Sauce: It gives that umami flavor. If you’re vegetarian, soy sauce or tamari works perfectly, or you could use coconut aminos for a sweeter taste.
How Do I Make a Balanced Dressing?
The dressing ties the salad together, so it’s key to balance flavors. Start with the acidity of lime juice to brighten things up.
- Mix lime juice with fish sauce (or soy sauce) for salty depth.
- Add sweetness with honey or palm sugar; adjust to how sweet you like it.
- Spice it up with chili flakes to match your heat level preference.
- Finish with fresh ginger and garlic for that aromatic kick!
Taste and adjust as you go! This dressing is versatile, so tweak it based on your flavor preferences or what you have on hand. Mixing it right will set the tone for the whole salad!
Easy Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned or spiralized
- 10 cherry tomatoes, halved
- 1/4 cup cashew nuts
- A handful of fresh cilantro leaves, for garnish
- 1 small green chili, thinly sliced (optional, adjust to heat preference)
For the Dressing:
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon honey or palm sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. It’s quick to make, so you can enjoy a fresh and vibrant dish without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Prepare the Vegetables and Fruits:
Start by washing and prepping your ingredients. Peel the mangoes and slice them into thin strips. Next, julienne the carrot and cucumber. Slice the cherry tomatoes in half and thinly slice the green chili if you’re using it. Place everything into a large salad bowl.
2. Make the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey, chili flakes, grated ginger, and minced garlic until well blended. This dressing will add delicious flavor to the salad!
3. Assemble the Salad:
Add the mango strips, julienned carrot, cucumber, halved cherry tomatoes, and cashew nuts to the large bowl with the vegetables. Pour the dressing over everything.
4. Toss and Garnish:
Gently toss the salad to ensure all ingredients are nicely coated with the dressing. Garnish with fresh cilantro leaves and an extra sprinkle of chili flakes if you like it spicy!
5. Serve:
Enjoy the salad immediately for the freshest flavors or let it chill in the fridge for about 10-15 minutes to allow the ingredients to blend nicely. Either way, you’ll love it!
Enjoy your vibrant, refreshing salad bursting with sweet, tangy, and spicy Thai flavors!
Frequently Asked Questions (FAQ) about Thai Mango Salad
Can I Use Unripe Mangoes for This Salad?
It’s best to use ripe mangoes for their sweet flavor and soft texture. If you can’t find ripe ones, look for slightly firm mangoes that give a little when pressed, but avoid hard, green ones as they will be too tart.
Can I Make This Salad in Advance?
Yes, you can prep the ingredients a few hours ahead of time! However, for the best taste and texture, assemble the salad and add the dressing just before serving to prevent the mango from getting mushy.
How Do I Store Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge for up to 1-2 days. The salad is best enjoyed fresh, but it can still be tasty the next day! Just give it a gentle toss before serving.
What If I Don’t Have Fish Sauce?
No worries! You can substitute fish sauce with soy sauce or tamari for a vegetarian option. If you’re looking for a non-soy alternative, try coconut aminos for a mild and slightly sweet flavor!
