Thai Mango Salad
A refreshing and vibrant salad that combines sweet mango, crunchy vegetables, and a zesty dressing, perfect for warm days or as a side dish.
Ingredients
Main Ingredients
- 2 pieces ripe mangoes Choose mangoes that yield slightly when pressed.
- 1 piece red bell pepper Sliced into thin matchsticks.
- 1 piece cucumber Sliced into thin rounds or sticks.
- 1/4 cup fresh cilantro, finely chopped Adds aromatics.
Dressing
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- 1 tablespoon honey Can be substituted with maple syrup for a vegan option.
- 1/2 teaspoon chili flakes Adjust according to your spice preference.
- to taste Salt Enhances flavor.
Garnish
- 1/4 cup crushed peanuts For sprinkling on top.
Instructions
Preparation
- Gather all your ingredients and prepare your workspace.
- Peel the mangoes and slice them into thin strips or bite-sized cubes.
- Slice the red bell pepper into thin matchsticks and the cucumber into thin rounds or sticks.
Mixing Ingredients
- In a large mixing bowl, combine the sliced mango, bell pepper, cucumber, and finely chopped cilantro.
- Toss gently to combine and appreciate the colorful blend.
Preparing Dressing
- In a small bowl, whisk together lime juice, honey, and chili flakes.
- Adjust seasoning to your taste with additional honey or chili.
Combining Salad
- Drizzle the dressing over the salad mixture.
- Toss everything gently to combine and season with salt.
- Top with crushed peanuts before serving.
Notes
For best results, serve fresh. If assembling ahead of time, keep the dressing separate until just before serving.