This Thai mango salad is a tasty mix of sweet and spicy! Fresh mango slices join crispy veggies and a zesty dressing, making every bite exciting and crunchy.
Whenever I’m in the mood for something fresh, this salad comes to the rescue! It’s the perfect side dish for any meal, and it’s so bright and colorful. Who knew healthy could be this fun? 😄
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are key for that sweet flavor. If mangoes aren’t in season, try using papaya or peaches for a similar texture and sweetness.
Carrot: Fresh, crunchy carrot sticks provide a nice crunch. You can swap it for bell peppers or even zucchini for a different flavor.
Cucumber: For a refreshing taste, use cucumber. If you want something different, consider using shredded green apple for a tart twist.
Cashews: These add a crunchy element. If you have nut allergies, sunflower seeds or crispy chickpeas are great alternatives.
Fish Sauce: This gives a salty, umami flavor. For a veggie version, soy sauce or coconut aminos works well. You can also use tamari for a gluten-free option.
How Do I Make the Salad Dressing Perfect?
Making the dressing is simple, but getting the balance of flavors right is important! The sweetness from honey and the tanginess of lime juice should complement each other.
- Start with fresh lime juice for brightness; bottled juice may taste dull.
- If you like it spicier, adjust red chili flakes to your preference.
- Whisk until the honey or sugar fully dissolves, ensuring a smooth texture.
- Always taste your dressing before adding it to the salad, so you can tweak it if needed!
Easy Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 small carrot, julienned
- 1 small cucumber, julienned or spiralized
- 6 cherry tomatoes, halved
- 1/4 cup raw cashews
- Fresh cilantro leaves for garnish
- 1 small green chili, thinly sliced (optional for heat)
For the Dressing:
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce or soy sauce (for vegetarian)
- 1 teaspoon honey or palm sugar
- 1 small garlic clove, minced
- 1/2 teaspoon crushed red chili flakes (adjust to taste)
How Much Time Will You Need?
This delicious Thai mango salad will take you around 15 minutes to prepare. It’s quick, fresh, and perfect for any occasion, whether as a side dish or a light meal on its own!
Step-by-Step Instructions:
1. Prep the Ingredients:
Start by peeling the mangoes and slicing them into thin strips. Julienne the carrot and cucumber, and halve the cherry tomatoes. Place all these fresh ingredients in a large mixing bowl and give them a gentle stir to combine.
2. Make the Dressing:
In a separate small bowl, whisk together the freshly squeezed lime juice, fish sauce (or soy sauce), honey (or palm sugar), minced garlic, and crushed red chili flakes. Stir until the honey or sugar is fully dissolved and the dressing is well combined.
3. Combine the Dressing and Salad:
Pour the dressing over the mango and vegetable mixture. Gently toss everything together, ensuring all the slices are coated with the flavorful dressing.
4. Add Crunch and Heat:
Sprinkle the raw cashews into the salad and add the thinly sliced green chili if you like a bit of heat. Toss lightly once more to mix everything together without breaking the mango pieces.
5. Garnish and Serve:
Transfer your beautiful Thai mango salad to serving bowls. Top it off with fresh cilantro leaves for an extra pop of flavor and color.
6. Enjoy Your Creation!
Serve immediately for the freshest crunch and vibrant flavors. Enjoy this sweet, spicy, and bright Thai-inspired salad!
FAQ About Easy Sweet and Spicy Thai Mango Salad
Can I Use Frozen Mango for This Salad?
While fresh mango gives the best texture and sweetness, you can use frozen mango if fresh isn’t available. Just make sure to thaw it completely and pat it dry to remove excess moisture before adding it to the salad.
Is This Salad Vegan-Friendly?
Yes! To make this salad vegan, simply use soy sauce or coconut aminos instead of fish sauce. The rest of the ingredients are plant-based, making it a great option for vegans!
Can I Make the Salad Ahead of Time?
You can prepare the chopped veggies and the dressing ahead of time, but it’s best to combine them just before serving. This keeps the salad crisp and prevents the mango from getting mushy.
How to Store Leftovers?
If you have leftovers, store the salad in an airtight container in the fridge for up to a day. The flavors will continue to meld, but keep in mind the texture may soften. For best results, enjoy the salad fresh!
