Thai Mango Cucumber Salad
A vibrant and refreshing dish that combines the sweetness of ripe mangoes with the crispness of cool cucumbers, perfect for any occasion.
Ingredients
Salad Ingredients
- 2 pieces ripe mangoes, diced Use sweet varieties like Ataulfo or Haden.
- 1 large cucumber, diced Peel if preferred.
- 1 piece red bell pepper, diced Adds color and sweetness.
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped For aromatic flavor.
Dressing Ingredients
- 1/4 cup lime juice Freshly squeezed for best flavor.
- 2 tablespoons fish sauce Can substitute with soy sauce for vegetarian option.
- 1 tablespoon honey Can substitute with agave syrup for vegan option.
- 1/2 teaspoon chili flakes Adjust to taste.
Instructions
Preparation
- Wash all fresh ingredients thoroughly.
- Peel and dice the ripe mangoes into bite-sized pieces.
- Peel the cucumber if preferred, slice in half lengthwise, remove seeds, and dice into similar-sized pieces as mangoes.
- Dice the red bell pepper and finely chop half of a red onion and the cilantro.
Dressing
- In a small bowl, combine lime juice, fish sauce, honey, and chili flakes. Whisk until well blended.
Combine
- In a large bowl, combine all diced ingredients.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for about 10 minutes before serving.
Notes
Feel free to customize with avocado or other vegetables. This salad is best enjoyed cold and can be stored for up to 2 days in an airtight container.