Description
A vibrant, refreshing Thai-inspired salad made with ripe mangoes, crisp vegetables, and a sweet-spicy lime dressing. Perfect for summer meals, quick lunches, or a healthy side dish.
Ingredients
Scale
- 2 ripe mangoes, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup red onion, finely sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded carrots
- 2 tablespoons roasted peanuts, chopped (optional)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 Thai chili (or 1/2 teaspoon red pepper flakes), finely chopped
- 1 teaspoon rice vinegar (optional)
Instructions
- Peel and julienne the mangoes. Slice the bell pepper and onion thinly. Chop the cilantro and shred the carrots.
- In a large bowl, combine the mango, carrots, bell pepper, onion, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce or soy sauce, honey or maple syrup, garlic, chili, and vinegar (if using).
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Let the salad chill in the fridge for 10–15 minutes to allow flavors to meld.
- Top with chopped peanuts just before serving for added crunch.
Notes
- For a vegan version, use maple syrup and soy sauce instead of honey and fish sauce.
- Adjust spice level by using more or fewer chilies.
- Can be served as a side dish or with grilled shrimp or chicken for a full meal.
- Substitute mango with green papaya for a Thai Som Tum twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 200g)
- Calories: 190
- Sugar: 20g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: thai mango salad, spicy mango salad, quick mango salad, summer salad, vegetarian thai recipe