This Thai mango salad is a tasty mix of sweet and spicy flavors, perfect for a refreshing side dish. Fresh mango, crunchy veggies, and a zesty dressing make it irresistible!
I love how colorful this salad is; it feels like a party on a plate! Plus, it’s super easy to toss together. I often serve it with grilled chicken or just enjoy it by itself. Yum!
Key Ingredients & Substitutions
Mangoes: Use ripe and sweet mangoes for the best flavor. If mangoes aren’t available, try using papaya or even peaches for a similar texture and sweetness.
Carrot: Julienned or shredded carrots add crunch. If you’re short on time, ready-to-use pre-shredded carrots are a great option!
Cucumber: A small cucumber is perfect, but if you want a twist, use zucchini instead. Spiralized zucchini adds a fun texture too!
Cilantro: Fresh cilantro brings a bright flavor. If you’re not a fan, fresh mint or basil can also work as delightful substitutes.
Fish Sauce: Low in fish sauce? Soy sauce or tamari is an excellent vegetarian swap. Just remember to adjust according to your taste, as soy sauce tends to be saltier.
How Do You Make Sure the Salad Has the Right Balance of Flavors?
Balancing sweet, salty, and spicy flavors is key to this salad’s success. Start with your dressing—it should be tangy from lime juice, sweet from honey, and salty from fish sauce.
- Whisk together your dressing ingredients well. Taste it as you mix; you should be able to recognize each flavor.
- When combining the salad, don’t rush. Gently toss the ingredients to ensure the dressing coats everything evenly.
- If you find the salad too sweet, increase the lime juice or add a splash of vinegar. For more spice, toss in some extra chili or red pepper flakes.
Remember, always adjust based on your personal preferences to achieve the perfect balance!
Easy Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned or spiralized
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 1/4 cup raw cashews
- 1 small fresh green chili, thinly sliced (adjust to taste)
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tbsp honey or palm sugar
- 1 tsp rice vinegar
- 1/2 tsp red pepper flakes (optional, for extra spice)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. It’s a quick and easy salad that comes together in no time! Just chop, mix, and serve.
Step-by-Step Instructions:
1. Combine the Fresh Ingredients:
In a large salad bowl, start by combining the sliced mango, julienned carrot, and cucumber. These fresh ingredients will form the base of your salad.
2. Add More Flavor:
Next, toss in the halved cherry tomatoes, fresh cilantro leaves, raw cashews, and thinly sliced green chili. This mix brings together a colorful and flavorful array of textures!
3. Whisk the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey (or palm sugar), rice vinegar, and red pepper flakes. Make sure the sugar dissolves completely and the dressing is well blended.
4. Dress the Salad:
Pour the dressing over the mango and vegetable mixture. Toss gently to combine everything, ensuring that all the ingredients are nicely coated with the dressing. It’s important to be gentle to keep the mango slices intact!
5. Final Touches:
Take a moment to taste the salad. Adjust the seasoning with a pinch of salt or a little more lime juice if you prefer. This is your chance to make it perfect!
6. Garnish and Serve:
When ready to serve, sprinkle some extra cilantro leaves and cashews on top for a nice finishing touch. Enjoy this refreshing and vibrant salad as a light meal or a delightful side with grilled meats or seafood!
Bon appétit!
FAQ for Easy Sweet and Spicy Thai Mango Salad
Can I Use Other Fruits in This Salad?
Absolutely! You can substitute mangoes with other sweet fruits like papaya, pineapple, or even peaches. Just ensure they are ripe for the best flavor!
Is This Salad Gluten-Free?
Yes, this salad is naturally gluten-free! Just make sure to use gluten-free soy sauce instead of fish sauce if you prefer a vegetarian option.
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, for the best texture and flavor, it’s best enjoyed fresh!
Can I Make This Salad Vegan?
Yes, simply replace fish sauce with soy sauce or tamari to make it vegan. You can also substitute honey with maple syrup or agave nectar.
