Thai Mango Salad
A vibrant and refreshing dish that captures the essence of Thai cuisine through a unique blend of flavors and textures, featuring ripe mango, fresh vegetables, and a zesty dressing.
Ingredients
Salad Ingredients
- 2 pieces Ripe mangoes Choose slightly soft but not overripe mangoes.
- 1 cup Bell pepper Red or yellow for better color.
- 1 cup Cucumber Sliced into thin rounds or sticks.
- 1/4 cup Fresh cilantro Finely chopped.
- 2 tablespoons Lime juice Freshly squeezed.
- 1 tablespoon Honey Adjust according to sweetness preference.
- 1/2 teaspoon Chili flakes Add more for extra heat.
- 1/4 teaspoon Salt To taste.
- 1/4 cup Crushed peanuts For garnish and added crunch.
Instructions
Preparation
- Gather all your ingredients.
- Peel and slice mangoes into thin strips or bite-sized cubes.
- Slice the bell pepper into thin matchsticks.
- Wash cucumber and slice into thin rounds or sticks.
Combining the Vegetables
- In a large bowl, combine sliced mango, bell pepper, cucumber, and cilantro.
- Gently stir to combine, being careful not to bruise the mango.
Making the Zesty Dressing
- In a small bowl, whisk together lime juice, honey, and chili flakes until well blended.
Bringing It All Together
- Drizzle the dressing over the salad mixture and toss gently to coat.
- Season with a pinch of salt, then top with crushed peanuts before serving.
Notes
Store leftovers in an airtight container for up to 24 hours. Best eaten fresh. Avoid reheating. Consider substituting ingredients to cater to preferences.