Description
A vibrant and refreshing Thai Mango Salad bursting with sweet, sour, spicy, and salty flavors perfect for a healthy appetizer or side dish.
Ingredients
Scale
- 2 ripe mangoes, peeled and julienned
- 1 cup shredded green papaya
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 1 red chili, thinly sliced (adjust to taste)
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- Optional: 1/4 cup sliced red onion
- Optional: 1/4 cup bean sprouts
- Optional: 1/4 cup shredded carrot
- Optional: Cooked shrimp or grilled chicken for added protein
Instructions
- Peel and julienne the ripe mangoes and green papaya.
- In a bowl, whisk together the fish sauce, lime juice, brown sugar, rice vinegar, and minced garlic until sugar dissolves.
- In a large salad bowl, combine mangoes, papaya, cherry tomatoes, cilantro, mint, and chili.
- Pour the dressing over the salad and toss gently to coat.
- Add roasted peanuts and any optional ingredients like red onion or sprouts.
- Taste and adjust seasoning—add more chili for heat or sugar for sweetness.
- Serve immediately for the freshest flavor and texture.
Notes
Use fresh, ripe mangoes for the best balance of flavor. Always roast the peanuts for extra crunch. Assemble just before serving to keep ingredients crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 14g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Thai Mango Salad, fresh salad, healthy, vegan option, spicy salad