Description
Fresh Thai Mango Salad with crisp vegetables, herbs, and a tangy lime dressing. A no-cook starter with sweet, salty, and spicy balance.
Ingredients
Scale
- 1 large Thai green mango or unripe mango, julienned
- 1 large red pepper, julienned
- Handful of Cos lettuce leaves, torn
- 2 spring onions, white parts sliced finely
- 1 courgette, julienned
- 1 red chili, finely diced
- Handful of roasted cashews or peanuts, chopped
- Fresh coriander and/or mint, chopped
- 2–3 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 small garlic clove, pressed
- 2 tablespoons tamari or soy sauce
- 1 teaspoon maple syrup or sugar
- Ground black pepper, to taste
Instructions
- Julienne the mango, red pepper, and courgette. Tear the lettuce and slice the spring onions.
- Whisk all dressing ingredients together in a small bowl and rest briefly.
- Combine all salad ingredients except nuts in a large bowl.
- Toss with dressing, adjust seasoning, and serve topped with nuts and herbs.
Notes
- Use firm, unripe mango for best texture.
- Adjust chili to taste for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 151
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg