This bright and fresh Thai mango salad has the perfect mix of sweet mangoes and a little kick of spice. It’s colorful and so easy to make, a true treat for your taste buds!
Every time I make this salad, my friends can’t get enough. The mix of flavors is just so fun! I often serve it as a side at barbecues, and it always gets rave reviews. 😄
Key Ingredients & Substitutions
Mangoes: Use ripe but firm mangoes for sweetness and texture. If mangoes aren’t in season, try using peaches or nectarines for a similar flavor.
Carrot: Fresh carrots add a nice crunch. You can substitute with bell peppers for added color, or use shredded cabbage for a different texture.
Cucumber: Look for English cucumbers, as they are less seedy and have a nice thin skin. Zucchini can also work as a substitute if you want something different.
Cashews: I love the crunch that cashews provide, but feel free to swap them for peanuts or sunflower seeds if you have allergies.
Fish sauce: For a vegetarian option, soy sauce works perfectly. Coconut aminos is another tasty alternative if you’re avoiding soy.
How Do I Make the Perfect Dressing for the Salad?
The dressing brings all the flavors together and gives the salad its signature taste. Here’s how to make it just right:
- Mix lime juice, fish sauce (or soy sauce), honey (or palm sugar), chopped chili, and ginger in a small bowl.
- Taste and adjust: Add more honey if you like it sweeter, or throw in another chili if you want extra heat.
- Whisk until it’s well combined. If using rice vinegar, add this to give your dressing a bit of tang.
This dressing is key to the salad’s flavor, so be sure to taste as you go for your perfect balance! Don’t forget to pour it over the salad right before serving to keep those fresh ingredients crisp and vibrant.
Easy Sweet and Spicy Thai Mango Salad
Ingredients:
- 2 ripe but firm mangoes, peeled and thinly sliced
- 1 medium carrot, julienned
- 1 small cucumber, julienned or spiralized
- 8-10 cherry tomatoes, halved
- 1/4 cup raw cashews
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian/vegan)
- 1 tablespoon honey or palm sugar
- 1 small fresh chili (like Thai bird’s eye chili), finely chopped (adjust to taste)
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon rice vinegar (optional)
- A pinch of red chili flakes (optional, for extra heat)
How Much Time Will You Need?
This salad is quick and easy to make! You’ll need about 15 minutes to prep everything and toss the salad together. It’s perfect for those busy days or when you want a fresh dish without a lot of fuss.
Step-by-Step Instructions:
1. Prepare the Mangoes:
Start by peeling the mangoes and slicing them into thin, bite-sized strips. Make sure they’re ripe but still firm for the best texture!
2. Julienne the Veggies:
Next, take your medium carrot and julienne it into matchstick-sized pieces. Do the same for the cucumber, or if you have a spiralizer, you can spiralize it for fun curly shapes!
3. Slice the Cherry Tomatoes:
Cut the cherry tomatoes in half to add a burst of color and juiciness to your salad.
4. Make the Dressing:
In a small bowl, combine the fresh lime juice, fish sauce (or soy sauce for a vegetarian option), honey (or palm sugar), chopped chili, and grated ginger (if using). If you want a bit more tang, add in the rice vinegar. Whisk it all together until well mixed. Taste and adjust the sweetness or spiciness based on your preference!
5. Toss the Salad:
In a large bowl, combine the mango slices, julienned carrot, cucumber, and cherry tomatoes. Pour the dressing over the top and gently toss everything together until well coated.
6. Finish with Toppings:
Sprinkle the raw cashews and fresh cilantro leaves on top. If you like a little extra spice, add a pinch of red chili flakes.
7. Serve it Up!
Enjoy your salad right away as a refreshing side dish. If you have some time, let it chill in the fridge for about 10-15 minutes to let the flavors meld!
Enjoy your bright, sweet, and spicy Thai mango salad that’s bursting with fresh flavors and crunchy textures!
Can I Use Unripe Mangoes for This Salad?
While ripe mangoes provide the best sweetness and flavor, if you only have unripe mangoes, you can still use them. Just cut them into thinner slices, and consider adding a little more honey to balance the tartness.
What Can I Substitute for Fish Sauce?
If you’re looking for a vegetarian or vegan option, soy sauce works well as a substitute. Coconut aminos is another great alternative that can replicate the salty flavor without the fishy taste.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, the mangoes may soften, and the cashews can lose their crunch, so it’s best to eat it fresh if possible. You can keep the dressing separate and toss it in just before serving for optimal freshness!
Can I Add Other Veggies or Proteins?
Absolutely! Feel free to get creative. Bell peppers, shredded cabbage, or even cooked shrimp or grilled chicken can make delightful additions! Just ensure you cut them into similar sizes for an even mix.
