Easy Sweet and Spicy Thai Mango Salad Recipe

Key Ingredients & Substitutions

Mango: Ripe mangoes are the star of this salad, bringing sweetness and juiciness. If mangoes aren’t available, you can substitute with ripe peaches or nectarines for a similar flavor and texture.

Carrot: I love using fresh carrots for crunch. If you want a change, try using shredded red cabbage for a different color and slightly different taste.

Cucumber: A small cucumber adds freshness. You can use Persian cucumbers or even zucchini, spiralized for a nice look!

Cilantro: Fresh cilantro adds a lovely flavor. If you’re one of those who dislikes cilantro, try parsley or mint instead!

Fish Sauce: For a vegetarian option, soy sauce works well too. Coconut aminos is another great alternative if you’re looking for a gluten-free option.

Honey or Palm Sugar: If you want to keep this vegan, agave syrup or maple syrup makes a good substitute for honey.

How Do You Get the Best Flavor from the Dressing?

The dressing ties everything together in this salad, so it’s important to make it right! Follow these steps for the best results:

• Start with fresh lime juice, as it brightens the flavors. Avoid bottled juice if possible.
• Whisk the dressing ingredients until the sugar dissolves completely. This ensures even flavor throughout the salad.
• Taste your dressing before pouring it on the salad! Adjust with more lime juice or chili flakes to reach your preferred level of tanginess and heat.

With these tips, your dressing will shine, enhancing every bite of your salad! Enjoy making it your own!

Easy Sweet and Spicy Thai Mango Salad

Ingredients:

• 2 ripe mangoes, peeled and sliced into thin strips
• 1 medium carrot, julienned
• 1 small cucumber, julienned or spiralized
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves, plus extra for garnish
• 1/4 cup raw cashews
• 1 fresh green chili, thinly sliced (adjust to taste)

For the Dressing:

• 3 tablespoons lime juice (freshly squeezed)
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 tablespoon honey or palm sugar
• 1 small garlic clove, minced
• 1 teaspoon chili flakes (adjust to taste)
• Optional: 1 teaspoon toasted sesame oil for extra flavor

Time Needed:

This delightful salad takes approximately 15 minutes to prepare. You’ll spend about 5-10 minutes chopping and slicing your ingredients, and just a few more minutes whisking up the dressing. Simple and quick!

Instructions:

1. Prepare the Ingredients:

Start by slicing the mango into thin strips, julienning the carrot, and julienning or spiralizing the cucumber. Halve the cherry tomatoes and thinly slice the green chili. Make sure everything is ready to go in a large bowl!

2. Make the Dressing:

In a small bowl, combine the fresh lime juice, fish sauce (or soy sauce), honey (or palm sugar), minced garlic, and chili flakes. Whisk everything together until the sugar is fully dissolved, and the dressing is well mixed. If you’re using sesame oil, add it in now for extra flavor.

3. Combine the Salad:

In a large mixing bowl, add the prepared mango, carrot, cucumber, cherry tomatoes, cilantro, and raw cashews. Give it all a gentle toss to combine the ingredients without breaking the mango strips.

4. Dress the Salad:

Pour the prepared dressing over the salad mixture. Toss gently to ensure that every component is evenly coated with the delicious dressing.

5. Taste Test and Adjust:

Before serving, taste the salad. Feel free to add more lime juice, chili flakes, or fish sauce to enhance the flavors according to your preference!

6. Serve and Enjoy:

Serve the salad right away, garnishing with extra cilantro leaves and a sprinkle of chili flakes for a bit of flair. Enjoy your vibrant, sweet, and spicy Thai mango salad!

This dish is not only fresh and colorful but also brings a wonderful balance of sweet, spicy, and tangy flavors that are sure to delight your taste buds!

Frequently Asked Questions (FAQ)

Can I Use Different Fruits in This Salad?

Absolutely! If mangoes are not in season or available, you can substitute with ripe peaches, apples, or even pineapple for a tropical twist. Just ensure they are sweet and juicy!

How Do I Make This Salad Vegan?

To make this salad vegan, simply substitute fish sauce with soy sauce or coconut aminos. You can also use maple syrup instead of honey for the dressing, keeping it plant-based.

Can I Prepare This Salad in Advance?

This salad is best served fresh to maintain the crispness of the vegetables and the juiciness of the mango. However, you can prep the ingredients and the dressing ahead of time. Just combine right before serving to avoid sogginess.

What’s the Best Way to Store Leftovers?

If you have leftovers, store the salad in an airtight container in the fridge for up to 1 day. The vegetables will start to soften, but you can still enjoy it chilled. Just give it a quick toss before eating!