Description
A refreshing and satisfying salad made with crisp green mangoes, crunchy vegetables, and a tangy dressing, perfect for hot days.
Ingredients
Salad Base
- 2 pieces Green mangoes (Firm and tart)
- 1 medium Cucumber (Sliced thin)
- 1 small Red onion (Sliced thin)
- 1/2 cup Fresh herbs (cilantro and mint) (Adjust to taste)
Dressing
- 2 tablespoons Fish sauce (Can substitute with soy sauce)
- 3 tablespoons Lime juice (Freshly squeezed)
- 1 tablespoon Brown sugar (Adjust to taste)
- 1 teaspoon Chili (fresh or flakes) (Adjust heat level to preference)
Toppings
- 1/2 cup Roasted peanuts (For crunch)
- Optional Fried shallots or protein (Such as shredded rotisserie chicken, shrimp, or tofu)
Instructions
Preparation
- Peel the mangoes and slice the flesh off the pit. Cut into thin matchsticks or thin slices keeping them bite-sized.
- Slice cucumber into thin half moons or matchsticks. Slice red onion thinly. Chop the herbs.
Mixing the Dressing
- In a small bowl, stir together the fish sauce, lime juice, brown sugar, and chili. Taste and adjust the balance of flavors.
Combining the Salad
- In a large bowl, gently toss together the mango, cucumber, onion, and herbs.
- Pour the dressing over the salad and toss gently to combine.
Finish and Serve
- Top with roasted peanuts and fried shallots right before serving.
Notes
For best freshness, keep dressing separate until just before serving. Store herbs lightly wrapped to keep them fresh. Adjust seasoning and toppings to preference.
- Prep Time: 15 minutes
- Category: Appetizer, Salad, Side Dish
- Cuisine: Thai