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Green Thai Mango Salad

A vibrant and refreshing salad featuring julienned mangoes, bell peppers, and aromatic herbs, all tossed in a tangy lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 pieces green mangoes, julienned Look for firm green mangoes for crunch.
  • 1/2 pieces red onion, thinly sliced Can be substituted with other onions.
  • 1 pieces bell pepper, thinly sliced Any color bell pepper can be used.
  • 1 cup cherry tomatoes, halved Adds sweetness to the salad.
  • 1/4 cup cilantro, chopped Can be swapped with other fresh herbs.
  • 1/4 cup mint leaves, chopped For freshness.
Dressing
  • 2 tablespoons lime juice Freshly squeezed for best flavor.
  • 2 tablespoons fish sauce Provides umami flavor.
  • 1 tablespoon sugar Adjust according to taste.
  • 1/2 teaspoon red chili flakes Optional for heat.

Method
 

Preparation
  1. Begin by carefully peeling your green mangoes. Julienne them into thin strips and set aside.
  2. Slice the red onion and bell pepper into paper-thin pieces, and halve your cherry tomatoes.
Combine Veggies
  1. In a large bowl, mix together the sliced mangoes, red onion, bell pepper, cherry tomatoes, cilantro, and mint leaves.
Make the Dressing
  1. In a small bowl, whisk together the lime juice, fish sauce, sugar, and red chili flakes (if you like a bit of heat).
  2. Taste and adjust according to your preference.
Toss Together
  1. Pour the dressing over the salad and toss everything well until all the ingredients are coated.
Serve Immediately
  1. This salad is best enjoyed fresh! Serve it on a beautiful platter and watch as it disappears.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best quality, consume fresh and avoid reheating.