Description
Zesty Thai mango salad dances with tangy lime and crisp herbs, creating a refreshing symphony of flavors. Crunchy green mangoes and vibrant seasonings promise a quick, delightful culinary escape you’ll savor with every bite.
Ingredients
Scale
Mango Base:
- 2 mangoes, ripe and firm
- 1/2 red onion
- 1/4 cup fresh cilantro
Protein and Crunch:
- 1/4 cup roasted peanuts
- 2 tbsp dried shrimp (optional)
Dressing:
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp palm sugar (or brown sugar)
- 1 clove garlic
- 1 red chili pepper (optional)
Instructions
- Peel ripe mangoes and slice into thin, delicate julienne strips using a sharp knife, ensuring uniform and elegant cuts.
- Finely mince red onion into translucent, paper-thin slices to distribute flavor evenly throughout the salad.
- Roughly chop fresh cilantro leaves, keeping some stems for added texture and herbal intensity.
- Crush roasted peanuts into coarse fragments, maintaining a rustic, crunchy consistency.
- If using dried shrimp, break them into smaller pieces to integrate seamlessly with other ingredients.
- Create the vibrant dressing by whisking fish sauce, lime juice, and palm sugar until completely dissolved and well-blended.
- Mince garlic and finely chop red chili pepper (if using), adding them to the dressing and stirring to release their aromatic oils.
- Combine mango strips, red onion, and cilantro in a large mixing bowl, gently tossing to prevent bruising the delicate mango.
- Pour the prepared dressing over the salad, ensuring each ingredient is lightly coated and seasoned.
- Sprinkle crushed peanuts and dried shrimp (if using) on top, providing a final layer of crunch and complexity.
- Let the salad rest for 2-3 minutes to allow flavors to meld and intensify before serving chilled or at room temperature.
Notes
- Choose perfectly ripe, firm mangoes that are slightly soft when gently pressed to ensure optimal flavor and texture.
- Slice mangoes just before serving to prevent oxidation and maintain their bright, fresh appearance and crisp texture.
- Consider swapping fish sauce with soy sauce or coconut aminos for a vegetarian-friendly version that preserves the umami depth.
- Adjust spice levels by removing chili seeds or using milder peppers for those with sensitive palates, keeping the salad’s vibrant character intact.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg