Ingredients of Thai Mango Salad:
For the Salad:
2 ripe mangoes, peeled and julienned
1 large carrot, peeled and julienned
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup roasted peanuts, roughly chopped
1-2 Thai bird’s eye chilies, finely chopped (optional, for heat)
For the Dressing:
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons palm sugar or brown sugar
1 clove garlic, minced
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional, for extra heat)
Instructions for making Thai Mango Salad:
Prepare the Dressing:
In a small bowl, whisk together the fish sauce, lime juice, palm sugar, minced garlic, rice vinegar, and chili flakes. Stir until the sugar is completely dissolved.
Prepare the Salad:
In a large bowl, combine the julienned mangoes, julienned carrot, sliced red bell pepper, and sliced red onion.
Add the chopped cilantro and mint leaves to the bowl.
Toss the Salad:
Pour the dressing over the salad ingredients.
Toss everything together gently to ensure the dressing coats all the ingredients evenly.
Serve:
Transfer the salad to a serving platter or individual plates.
Sprinkle the chopped roasted peanuts over the top.
Add the finely chopped Thai bird’s eye chilies if you like a bit of extra heat.
Tips:
Mangoes: Choose mangoes that are ripe but still firm to ensure they hold their shape in the salad.
Julienning: Use a julienne peeler or a sharp knife to cut the mangoes and carrots into thin strips.
Adjusting Heat: You can adjust the amount of chilies and chili flakes to suit your taste preference for heat.
Make Ahead: Prepare the salad ingredients and dressing separately and combine just before serving to keep the salad fresh and crisp.
This Thai Mango Salad is a perfect combination of sweet, tangy, and spicy flavors, making it a delightful and refreshing dish for any occasion.
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