This Sweet and Spicy Thai Mango Salad is a burst of flavors! It’s made with juicy mangoes, crunchy veggies, and a zesty dressing that adds a little kick.
You won’t be able to stop munching on this refreshing salad! I love serving it as a side dish with grilled chicken—it pairs perfectly and brightens up the meal!
Key Ingredients & Substitutions
Mangoes: Ripe mangoes are the star of this salad. Look for ones that are slightly soft to the touch. If mangoes are out of season, you can substitute with ripe papaya for a similar texture and sweetness.
Carrot: Freshly julienned carrots add a nice crunch and color. You can also use shredded carrots if that’s easier or even swap in thinly sliced bell peppers for a different flavor.
Cucumber: The cucumber keeps the salad refreshing. If you want a twist, try using jicama for a crunchier texture or even zucchini, but make sure to salt it to remove excess moisture.
Fish Sauce: Traditional in Thai dishes, but you can use soy sauce for a vegetarian option. Coconut aminos are also a great soy-free alternative.
Cashews: They give the salad a lovely crunch. Feel free to use peanuts or almonds if cashews aren’t available. Toasting them lightly can enhance their flavor!
How Do You Create the Perfect Dressing for This Salad?
The dressing brings all the flavors together, and getting it just right is key. Here’s how to do it:
- Combine lime juice, fish sauce, and sweetener in a bowl. Lime juice adds tartness, while the fish sauce adds depth. Adjust these to your taste.
- Add minced garlic and red chili flakes. Garlic gives an aromatic kick, and chili flakes add heat. Start with a small amount of chili and increase it if you like it spicy!
- Whisk until well-combined. A well-mixed dressing helps coat all the salad ingredients evenly.
Feel free to taste as you go—if it needs more sweetness, add a touch more honey or sugar. Remember, the balance should be sweet, salty, sour, and spicy!
Sweet and Spicy Thai Mango Salad
Ingredients You’ll Need:
For the Salad:
- 2 ripe mangoes, peeled and thinly sliced
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 10 cherry tomatoes, halved
- 1/4 cup raw cashews
- 2 tbsp fresh cilantro leaves
- 1 small green chili, thinly sliced (adjust to heat preference)
For the Dressing:
- 3 tbsp lime juice (about 1-2 limes)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp honey or palm sugar
- 1 garlic clove, minced
- 1/2 tsp red chili flakes (adjust to taste)
- 1 tsp toasted sesame oil (optional)
How Much Time Will You Need?
This salad is quick! You’ll need about 15-20 minutes for preparation. That includes slicing and dicing the ingredients and whipping up the dressing. Perfect for a healthy, refreshing dish that won’t take too long!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and slicing the mangoes into thin strips. They should be nice and ripe for the best sweetness. Next, julienne the carrot and cucumber into thin strips as well. This helps everything to blend and look lovely in your salad! Halve the cherry tomatoes and slice the green chili to bring in some spice.
2. Combine the Salad Ingredients:
In a large salad bowl, mix together the sliced mango, julienned carrot, cucumber, halved cherry tomatoes, sliced green chili, and the cashews. The combination of colors is sure to make you excited for this tasty dish!
3. Make the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey (or palm sugar), minced garlic, red chili flakes, and optional sesame oil. Mix until everything is combined. Give it a quick taste and adjust the sweetness or spice if desired—feel free to make this dressing your own!
4. Toss It All Together:
Pour the dressing over the salad ingredients in the bowl. Gently toss everything together until all the ingredients are nicely coated in that delicious dressing.
5. Garnish and Serve:
Before serving, sprinkle fresh cilantro leaves on top for that extra freshness and flavor. You can add more cashews for crunch if you like!
6. Enjoy!
Serve immediately as a refreshing appetizer or side dish. This salad is fantastic with grilled meats or as a light, healthy snack on its own. Enjoy the delightful mix of flavors!
FAQ for Sweet and Spicy Thai Mango Salad
Can I Use Frozen Mangoes for This Salad?
While fresh mangoes are recommended for the best flavor and texture, you can use frozen mangoes as a substitute. Just make sure to thaw them completely and pat them dry to remove excess moisture before using to avoid a soggy salad.
What Can I Substitute for Fish Sauce?
If you’re looking for a vegetarian or vegan option, soy sauce or tamari works well as a substitute. Coconut aminos is also a great alternative that offers a similar savory depth without the soy.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. However, the salad is best enjoyed fresh since the mango and vegetables can become soggy. If you’re making it ahead of time, consider storing the dressing separately and combining them just before serving.
Can I Add Other Vegetables or Ingredients?
Absolutely! This salad is versatile. You can add shredded red cabbage for extra crunch, bell peppers for sweetness, or even some cooked shrimp or grilled chicken for added protein. Just keep the balance of flavors in mind!
