A tangy and refreshing Thai salad made with crunchy green mango, shredded vegetables, and a zesty dressing. Garnished with crushed peanuts and fresh herbs, this salad is perfect as a side dish or light appetizer.
Ingredients
For the Salad:
- 2 green mangoes, peeled and julienned
- 1 carrot, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts
- Optional: 1 red chili, thinly sliced (for heat)
For the Dressing:
- 3 tbsp fish sauce (or soy sauce for a vegetarian option)
- 2 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- 1 clove garlic, minced
- 1 tsp chili flakes (optional)
Preparation Time:
- Prep Time: 15 minutes
- Total Time: 15 minutes
Serves:
4 people
Instructions
- Prepare the Salad Base:
- Peel and julienne the green mangoes and carrot. Place them in a large bowl with the halved cherry tomatoes and chopped cilantro.
- Make the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, palm sugar, minced garlic, and chili flakes until the sugar dissolves.
- Combine Salad and Dressing:
- Pour the dressing over the salad and toss well to coat evenly.
- Garnish and Serve:
- Sprinkle the salad with crushed peanuts and sliced red chili (if using). Serve immediately, garnished with lime wedges for an extra tangy kick.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fat: 5g
- Sodium: 600mg
Notes
- Adjust the sweetness and acidity of the dressing to your taste by adding more lime juice or sugar.
- For added crunch, include sliced cucumbers or shredded cabbage.
- This salad pairs beautifully with grilled meats or seafood for a complete meal.
Let me know if you’d like more details or variations! 😊