Thai Mango Salad

5 from 2 votes

This spicy Thai Mango Salad is made with crunchy green mango, carrots, and peppers in a spicy sweet and sour dressing. It is ready in 15 minutes with no cooking.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Thai

Diet: Gluten Free, Halal, Low Lactose

Servings: people

Calories: 91kcal

Author: Ayla Clulee

Ingredients

For the Spicy Thai Dressing

1 tablespoon fresh ginger
2 cloves garlic
1 red chili
2 tablespoon fish sauce
3 tablespoon lime juice
1 ½ tablespoon palm sugar
¼ bunch coriander/cilantro

For Thai Mango Salad

1 green mango
3 ½ oz carrot (100 g)
3 oz bean sprouts (80 g)
1 ½ oz red onion (40 g)
2 ½ oz red pepper (70 g)
4-5 leaves gem lettuce

US Customary - Metric

Instructions

Prepare the Thai Dressing

Place all the dressing ingredients apart from the coriander/cilantro in a bowl of your food processor and blitz until combined.
Taste the dressing, adjust the seasonings according to your taste, and add the coriander/cilantro.
Blitz again using the pulse function for a few seconds until the coriander is finely chopped but not turned into a green mess.
Transfer the sauce into a bowl and proceed to prepare the mango and vegetables for the salad.

Prepare the Thai Mango Salad

Peel the mango and cut it into julienne, or dice it if you find it easier.
Prepare the rest of the vegetables, wash and dry the peppers, and cut them into strips.
Peel the red onion and finely slice it.
Wash, peel, and julienne the carrot using a Thai peeler or a sharp knife.
Wash, dry using a salad spinner, and slice the gem lettuce.
Place all your vegetables in a large salad bowl and gently toss together until all combined.
Drizzle the sauce on top and serve immediately. Alternatively, you can serve the sauce on the side without mixing it with the vegetables.

Notes

As with any fresh salad, use the best and freshest ingredients you can possibly get.
Cut the mango slightly thick when you julienne it. Very thin shreds go soft and soggy in the dressing.
Blitz the coriander/cilantro at the very end, just briefly until it is finely chopped to avoid green and messy-looking salad dressing.
Taste and adjust the final flavor of your dressing to your liking by adding extra sugar, lime juice, or fish sauce.
You can make the dressing a few days ahead. The garlic mellows as it sits.
Add the salad dressing just before serving your salad, at the very last minute, to keep the freshness of the vegetables.
Store the vegetables and the dressing separately in airtight containers. The vegetables keep fresh for up to 48 hours, and the dressing keeps for up to 10 days.

Nutrition