This bright and zesty Thai mango salad is a fantastic mix of sweet and spicy flavors! Fresh mango, crunchy veggies, and a tangy dressing make it a real treat.
Every bite is like a sunny day on a plate! I love serving it with grilled chicken. It’s super easy to whip up and perfect for impressing friends at dinner!
Key Ingredients & Substitutions
Mango: Ripe mangoes are key for sweetness. If mangoes aren’t in season, try using papaya or even a ripe peach for a different flavor.
Carrot: Julienned carrots add crunch and color. If you’re short on time, pre-bagged matchstick carrots work well too!
Cucumber: I love using Persian or English cucumbers for their mild flavor and thin skin. If unavailable, any crunchy cucumber will do. Zucchini can also be a fresh twist!
Cashews: Raw cashews provide texture. You can substitute with roasted peanuts or sunflower seeds for a nut-free version.
Fish Sauce: A staple for umami flavor, but if you’re vegetarian, soy sauce or tamari is a great alternative. For a sugar-free option, liquid aminos work nicely.
How Do You Get the Best Flavor from Your Dressing?
The dressing is what makes this salad shine! Start by mixing the key ingredients in a bowl. Here’s how to get it just right:
- Use fresh lime juice for the best balance of acidity and brightness.
- Taste as you mix! If you want it sweeter, add a bit more honey. For extra heat, increase the chili flakes.
- Let the dressing sit for a few minutes before adding it to the salad. This helps meld the flavors together.
Remember, balance is key! Adjust each ingredient to suit your taste and feel free to get creative!
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
- 8-10 cherry tomatoes, halved
- 1 small fresh chili, thinly sliced (adjust based on spice preference)
- 1/4 cup raw cashews
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon honey or palm sugar
- 1 teaspoon rice vinegar or white vinegar
- 1 garlic clove, minced
- Pinch of red chili flakes (optional, for extra heat)
- Salt, to taste
How Much Time Will You Need?
This refreshing Thai mango salad takes about 15 minutes to prepare! You’ll spend a few minutes slicing and dicing your fresh ingredients, followed by a quick whisking of the dressing. It’s fast and perfect for a light meal or a side dish!
Step-by-Step Instructions:
1. Prepare the Vegetables and Mango:
Start by peeling the ripe mangoes and slicing them into thin strips. For the carrot and cucumber, you can use a julienne peeler or knife. Julienne the carrot and cucumber, then halve the cherry tomatoes. If you like a bit of heat, thinly slice the fresh chili according to your spice preference.
2. Make the Dressing:
In a small bowl, whisk together the freshly squeezed lime juice, fish sauce (or soy sauce), honey (or palm sugar), rice vinegar, and minced garlic. If you like a little extra spice, add a pinch of red chili flakes. Adjust the seasoning with salt to taste until it’s just right for you.
3. Combine the Salad:
In a large mixing bowl, toss together the sliced mango, julienned carrot, cucumber, halved cherry tomatoes, and sliced chili. Add half of the raw cashews into the mix for crunch!
4. Add the Dressing:
Pour the delicious dressing over the salad and toss gently to combine, making sure all ingredients are evenly coated.
5. Garnish and Serve:
Transfer the salad to serving bowls and give it a light sprinkle of the remaining cashews and fresh cilantro leaves on top. Serve immediately while it’s fresh and vibrant!
Enjoy this deliciously fresh, sweet, tangy, and spicy Thai mango salad as a light appetizer or side dish!
FAQ for Easy Sweet and Spicy Thai Mango Salad
Can I Use Unripe Mangoes for This Salad?
While ripe mangoes provide the sweetest flavor, you can use unripe mangoes for a tangier version. Just ensure they are still firm enough to slice. You might want to add a bit more honey to balance the acidity!
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute the fish sauce with soy sauce or tamari. The rest of the ingredients are plant-based, making it a perfect vegan dish!
Can I Prepare This Salad in Advance?
Yes, you can prep the ingredients in advance! However, to keep the salad fresh, it’s best to mix the dressing and combine everything just before serving. If you have leftovers, store them in an airtight container in the fridge for up to a day, but the veggies may lose some crunch.
What Pairs Well with This Salad?
This Thai mango salad pairs beautifully with grilled chicken, shrimp, or tofu for a complete meal. You can also serve it as a refreshing side alongside spicy dishes, rice, or noodles!
