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freshly prepared spicy Thai mango salad

Spicy Thai Mango Salad

This spicy Thai mango salad is fresh, tangy, and full of crunch. Sweet mango, crisp veggies, herbs, and a zesty chili-lime dressing come together in minutes. It’s the perfect light dish for hot days or as a side to grilled food.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Light lunch, Salad, Side Dish
Cuisine: Asian-Inspired
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 2 medium ripe mangoes or 1 ripe + 1 green mango for tang
  • 1 cup shredded cabbage green or purple
  • 1 medium carrot cut into thin strips
  • 1 small cucumber thinly sliced
  • ½ red onion thinly sliced
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • ¼ cup roasted peanuts chopped
For the Dressing:
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce or soy sauce for vegetarian option
  • 1 tablespoon brown sugar or palm sugar
  • 2 garlic cloves minced
  • 1 –2 Thai bird’s eye chilies finely chopped
  • 1 tablespoon sesame oil

Method
 

  1. Peel and slice the mango into thin strips (matchstick style). If using green mango, peel first and cut into sticks.
  2. Cut the cabbage, cucumber, carrot, and onion into thin slices. Keep them crisp.
  3. In a small bowl, whisk lime juice, fish sauce (or soy sauce), sugar, garlic, chili, and sesame oil until the sugar dissolves.
  4. Add the mango, vegetables, cilantro, and mint to a large mixing bowl. Pour the dressing on top.
  5. Gently toss everything together until evenly coated.
  6. Sprinkle with chopped roasted peanuts before serving.

Notes

  • Adjust the chili amount based on your heat preference. One chili makes it mildly spicy, two or more bring the fire.
  • For a full meal, add grilled shrimp, chicken, or tofu on top.
  • Make ahead by chopping the veggies and mango, but only add the dressing right before serving so it stays crisp.