Thai Mango Salad [ 15 min ]
This Thai Mango Salad is a burst of fresh, vibrant flavors in every bite. The sweet, juicy mango pairs perfectly with the crisp vegetables and aromatic herbs, creating a harmonious blend of textures and tastes. Finished with a hint of spice and the crunch of peanuts, this salad is both a visual and culinary delight. Ideal for a quick and healthy meal, it’s sure to become a favorite for its exotic yet approachable flavors. Perfect for lunch or as a dinner side, this salad brings a touch of Thai magic to your table in just 15 minutes.
Ingrédients
- 2 ripe ripe mangoes, julienned
- 1 carrot, carrot, julienned
- 1 red red bell pepper, julienned
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup peanuts, crushed
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 small small red chili, deseeded and finely chopped
Instructions
- In a large bowl, combine the mangoes, carrot, red bell pepper, and red cabbage.
- Add the chopped cilantro and mint leaves to the bowl and toss well.
- In a separate small bowl, whisk together the fish sauce (or soy sauce), lime juice, sesame oil, brown sugar, minced garlic, and finely chopped red chili until well combined.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients.
- Sprinkle the crushed peanuts on top before serving.
- Serve immediately or refrigerate for up to 2 hours for a chilled option.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 30gProtéines: 3gFat: 10gSucre: 22g
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