Say hello to our Quick and Tangy Thai Mango Salad! ðŸ¥âœ¨ It’s practically sunshine on a plate!
Perfectly balanced with ripe mangoes, crunchy cabbage, vibrant bell pepper, and a zesty dressing that packs a punch, this salad is your new go-to for a light, refreshing meal. Whether you’re looking to elevate your lunch game or searching for the perfect side dish for your next dinner, we’ve got you covered!
Ingredients
Salad Base:
- 2 ripe mangoes, peeled and sliced
- 2 cups shredded cabbage (purple and green mix)
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup peanuts, chopped (optional)
Dressing:
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (optional)
Instructions
- Prepare the Salad:
- In a large bowl, combine the mango, shredded cabbage, red bell pepper, carrots, cilantro, and green onions.
- Make the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, honey, sesame oil, and chili flakes.
- Combine and Serve:
- Pour the dressing over the salad and toss gently to combine.
- Top with chopped peanuts if desired and serve immediately. Alternatively you can store the salad, mangoes and dressing in separate containers in the fridge for up to three days.
Tips for Success
- Fresh Ingredients: Use ripe mangoes for the best flavour, and feel free to add other colorful vegetables like snap peas or radishes.
- Adjust Heat: Adjust the level of chili flakes according to your spice preference.
