Thai Mango Cucumber Salad
A vibrant Thai salad featuring ripe mangoes, crunchy cucumbers, and a zesty dressing that embodies the harmony of sweet, spicy, and tangy flavors.
Ingredients
Salad Ingredients
- 2 pieces Ripe mangoes Choose golden, fragrant mangoes for best flavor.
- 1 piece Seedless cucumber Adds refreshing crunch.
- 1 piece Red bell pepper Contributes sweetness and color.
- 1/2 piece Red onion Provides sharpness.
- 1/4 cup Fresh cilantro Chopped for freshness.
Dressing Ingredients
- 3 tablespoons Lime juice Adds tanginess.
- 1 tablespoon Fish sauce For umami depth.
- 1 teaspoon Honey Sweetens the dressing.
- 1/2 teaspoon Red chili flakes Provides heat.
Instructions
Preparation
- Wash all fresh ingredients thoroughly.
- Dice the ripe mangoes, cucumber, red bell pepper, and red onion into bite-sized pieces.
- Chop fresh cilantro and set aside.
Making the Dressing
- In a small bowl, whisk together lime juice, fish sauce, honey, and red chili flakes.
- Taste and adjust sweetness or acidity by adding more honey or lime juice.
Combine Ingredients
- In a large mixing bowl, combine the diced mangoes, cucumbers, red bell pepper, red onion, and cilantro.
- Gently mix to avoid bruising the mangoes.
Final Assembly
- Pour the dressing over the salad and toss gently to coat.
- Let the salad sit for about 10 minutes before serving.
Notes
Best served chilled or at room temperature. Add proteins like grilled shrimp or chicken for a complete meal. Store any leftovers in an airtight container and consume within two days.