This colorful Thai mango salad is a tasty mix of fresh mango, crunchy veggies, and a zesty dressing that gives it a sweet and spicy kick. It’s a party for your taste buds!
It’s super easy to make, and it looks so pretty on the plate! I love munching on this salad on hot days—it’s refreshing and light. Who knew healthy could taste so good? 😋
Key Ingredients & Substitutions
Mango: Ripe mangoes are the star of this salad. Look for ones that feel slightly soft to the touch for the best sweetness. If mangoes are hard to find, try using papaya or ripe peaches as a delicious alternative.
Carrot: The julienned carrot adds color and crunch. You can swap it for bell pepper or snap peas if you prefer something different. These veggies complement the flavors beautifully!
Cucumber: Fresh cucumbers bring a refreshing crunch. If you can’t find cucumbers, you could substitute zucchini, spiralized or sliced thinly, for a similar texture.
Fish Sauce: For a vegetarian version, use soy sauce or tamari. Both will provide a nice umami flavor. I sometimes use coconut aminos for a slightly sweeter taste.
Red Chili: Adjust the heat based on your preference! If red chili isn’t available, you can use jalapeños or even a pinch of cayenne pepper for zest.
How Do You Get the Perfect Mix of Flavors in Your Salad Dressing?
The right dressing can elevate your salad! To achieve a perfect balance, here’s what to do:
- Start by whisking together lime juice and fish sauce (or soy sauce) in a small bowl.
- Add in brown sugar to sweeten things up and give it a chance to dissolve completely.
- Mix in minced garlic and sliced red chili to pack in flavor.
- If you like, drizzle in toasted sesame oil for extra richness.
- Taste and adjust! Add more lime juice for tang, sugar for sweetness, or chili for heat until it’s just right.
Pour this tasty dressing over your salad and toss gently to combine. This ensures every bite is flavorful!
Easy Sweet and Spicy Thai Mango Salad
Ingredients:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned or spiralized
- 6-8 cherry tomatoes, halved
- 1/4 cup raw cashews
- Fresh cilantro leaves for garnish
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon brown sugar or palm sugar
- 1 small garlic clove, minced
- 1 small red chili, thinly sliced (adjust to taste)
- 1 teaspoon toasted sesame oil (optional)
- Red chili flakes (optional, for extra heat)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. It’s quick and perfect for busy days when you need a fresh and tasty salad in no time!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by peeling the mangoes. Slice them into thin strips, similar to how you would cut a carrot. Next, julienne the carrot and cucumber. If you’re using a spiralizer for the cucumber, that’s a fun way to add some flair!
2. Combine the Salad Ingredients:
In a large bowl, toss together the mango strips, julienned carrot, cucumber, and halved cherry tomatoes. Give it a gentle stir to mix everything evenly.
3. Add Crunch and Freshness:
Grab your raw cashews and sprinkle them over the salad for a delightful crunch. Then, scatter some fresh cilantro leaves on top to add a burst of flavor and color!
4. Make the Dressing:
In a small bowl, whisk together the fresh lime juice, fish sauce (or soy sauce), brown sugar, minced garlic, sliced red chili, and optional sesame oil. Make sure the sugar dissolves completely for a smooth dressing.
5. Toss the Salad:
Pour the delicious dressing over your salad mixture. Gently toss everything together until all ingredients are well coated with the dressing.
6. Add Extra Spice (Optional):
If you like a bit more heat, sprinkle on some red chili flakes to taste. This will give your salad an extra kick!
7. Serve and Enjoy!
This salad is best enjoyed fresh. Serve it immediately as a side dish or a light main course. It’s light, refreshing, and bursting with sweet and spicy flavors!
Enjoy your colorful and delectable salad!
FAQ for Easy Sweet and Spicy Thai Mango Salad
Can I Use Other Fruits Instead of Mango?
Absolutely! If mangoes aren’t available, you can substitute them with ripe papaya or even peaches. Both alternatives will add a delightful sweetness to the salad!
How Can I Make This Salad Vegan?
To make this salad vegan, simply replace the fish sauce with soy sauce or tamari. This adjustment will keep the umami flavor while ensuring the recipe is plant-based!
Can I Prepare This Salad in Advance?
While this salad is best enjoyed fresh, you can prep the veggies and make the dressing ahead of time. Just store the salad ingredients separately in the fridge and combine them with the dressing right before serving to maintain freshness.
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the veggies may become slightly softer over time, but the flavors will still be delicious!
