Thai Mango & Cilantro Salad
A vibrant and refreshing salad made with ripe mangoes, fresh herbs, and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Fresh Ingredients
- 2 pieces ripe mangoes, sliced into thin strips Sweet, juicy, and meltingly tender, they serve as the heart of the salad.
- 1/4 pieces red onion, thinly sliced Adds a welcome crunch and a hint of color.
- 1 pieces red chili, thinly sliced For a touch of heat that complements the sweetness of the mango.
- 1/4 cup fresh cilantro leaves, roughly chopped Adds a refreshing and aromatic element.
- 1 tablespoon fresh mint, chopped (optional) A burst of freshness.
- 1 tablespoon sesame seeds Adds a nutty crunch.
- 1 tablespoon crushed peanuts (optional) For an extra layer of crunch.
Dressing Ingredients
- Juice of 1 lime Brings tanginess that balances the sweetness of the mango.
- 1 tablespoon fish sauce (or soy sauce) Adds umami depth to the salad.
- 1 teaspoon honey or palm sugar Just a touch of sweetness.
- 1 teaspoon sesame oil Imparts a rich, nutty flavor to the dressing.
- 1/2 teaspoon red pepper flakes For a kick of heat.
Instructions
Preparation
- Peel and slice the mangoes into thin matchstick strips.
- Thinly slice the red onion and chili.
- Roughly chop the cilantro and mint.
- In a small bowl, whisk together the lime juice, fish sauce, honey, sesame oil, and red pepper flakes until well combined.
Assembly
- In a large bowl, combine the mango, onion, chili, cilantro, and mint.
- Pour the dressing over the top and toss gently until everything is well coated.
- Sprinkle sesame seeds and crushed peanuts on top.
- Let the salad sit for 5-10 minutes to allow the flavors to mingle before serving.
Notes
For best flavor, ensure your mangoes are perfectly ripe. You can adjust the heat by adding more red chili or hot sauce. Store leftovers in an airtight container in the fridge and consume within 1-2 days.