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- 2 ripe mangoes, julienned - 1 medium cucumber, julienned - 1 red bell pepper, thinly sliced - ½ red onion, thinly sliced - 1 carrot, shredded - ¼ cup fresh cilantro, chopped - ¼ cup roasted peanuts, roughly chopped - 2 tablespoons fish sauce or soy sauce (vegetarian option) - 1 tablespoon lime juice - 1 tablespoon honey or agave syrup - 1 red chili, minced (adjust to taste) - Salt and pepper to taste - Choosing ripe mangoes: Look for mangoes with a slight give when you press them. They should smell sweet at the stem end. - Selecting fresh vegetables for crunch: Pick cucumbers that are firm and smooth. Bright red bell peppers should feel heavy and have tight skin. - Opting for the best peanuts: Choose roasted peanuts without salt for a rich flavor. They should be crunchy and fresh. When you gather these ingredients, you set the stage for a vibrant dish. Each component adds a unique taste and texture. The sweet mango pairs perfectly with the crisp cucumber and spicy chili. This salad bursts with flavor and color. For the full recipe, check the details above. To start, you need to peel and julienne the mangoes. Hold the mango upright and slice down along the pit on both sides. Then, use a knife to make thin cuts in the flesh. You can cut these into strips for an easy julienne. Next, for the cucumber, slice off the ends. Cut it in half lengthwise, then make thin slices. You can stack the slices and cut them into strips, just like the mango. This technique gives a nice crunch. For the red bell pepper, first remove the seeds. Cut the pepper in half, then slice it thinly. This adds a sweet crunch to your salad. In a large bowl, combine all your fresh produce. Mix the julienned mangoes, cucumber, sliced bell pepper, red onion, and shredded carrot together. This is the base of your salad. Now, let's make the dressing. In a small bowl, whisk together the fish sauce or soy sauce, lime juice, honey, and minced red chili. Taste the dressing and adjust it based on your liking. If you want it sweeter, add more honey. For more spice, add extra chili. Once your dressing is ready, pour it over the salad mixture. Toss gently so that all the ingredients are coated in the dressing. To finish, add chopped cilantro and roasted peanuts on top of the salad. Toss everything once more for an even mix. Let the salad rest for about 10 minutes. This resting time helps the flavors meld together nicely. For serving, present the salad in a large bowl or in individual lettuce cups. This makes it look beautiful and fun to eat. Enjoy your Thai Mango Salad, a refreshing and healthy delight! For more detailed steps, check the Full Recipe. To make the best Thai mango salad, you can adjust the sweetness and spice. If the salad tastes too sweet, add a bit more lime juice. If you want it spicier, add more minced chili. Always taste as you go. That way, you can find the right balance for your taste buds. Letting the flavors meld is very important. Once you mix the salad, let it sit for about 10 minutes. This gives the ingredients time to blend. The longer they sit, the better the taste. Creative ways to serve Thai mango salad can make it more fun. You can serve it in a large bowl or in individual cups. Adding bright colors makes the dish pop. Using lettuce cups is an attractive option. Simply scoop some salad into a lettuce leaf. This makes a great finger food. Plus, it adds a nice crunch! You can prepare the salad in advance. Just chop the veggies and mangoes, then store them separately. Wait to mix in the dressing until just before serving. This keeps everything fresh and crisp. For storing leftovers, keep them in an airtight container. The salad stays good in the fridge for up to two days. However, the mango may get mushy over time. If you notice any off smells or colors, it’s best to toss it. {{image_2}} You can make your Thai mango salad heartier by adding proteins. Grilled chicken, shrimp, or tofu work well. For chicken, grill it until golden. Slice it thin and toss it in. If you choose shrimp, grill or sauté it until it turns pink. Then, mix it in. For a vegan option, use cubed, firm tofu. Cook the tofu until it's crispy, then add it to the salad. This way, you make the salad filling and tasty. The dressing can change the flavor of your salad. While the original dressing is great, try different options. You might swap fish sauce for a sesame dressing or a peanut sauce. If you want a fresher taste, mix in some orange juice. To customize, adjust the sweetness and spice levels. You can add more honey or a pinch of chili to fit your taste. This flexibility makes the salad fun! Seasonal fruits can add a twist to your Thai mango salad. In summer, add diced strawberries or peaches for sweetness. In the fall, try pomegranate seeds for crunch and color. You can also change the nuts or seeds you use. Almonds or sunflower seeds can replace peanuts. This keeps the salad fresh and exciting all year long! For the full recipe, check out the Tropical Thai Mango Salad 🥭. To keep your Thai mango salad fresh, store it in the fridge. Use an airtight container to help maintain its crispness. If you plan to eat it later, keep the dressing separate. This way, the salad stays crunchy and tasty. When stored properly, this salad lasts about 2-3 days in the fridge. After that, the veggies may start to lose their crunch. Look for signs of spoilage, like a sour smell or slimy texture. If you notice these, it’s best to toss it. Reheating isn’t needed for this salad. It’s best enjoyed cold. If you want to warm it, do so gently. Heat it in a pan on low heat. This helps keep the mango soft and the other veggies crisp. If you cannot find ripe mangoes, you can use other fruits. Try using peaches or nectarines instead. They have a sweet taste and similar texture. You can even use canned mango in syrup. Just drain it well before adding to the salad. This way, you still enjoy a fruity flavor. Yes, you can easily make this salad vegan. Instead of fish sauce, use soy sauce or tamari. This change adds a nice umami flavor without animal products. You can also swap honey for agave syrup or maple syrup. These options provide sweetness while keeping it plant-based. To make this salad spicier, add more red chili. You can also use fresh jalapeños or Thai bird chilies. For a different heat, try chili flakes or sriracha in the dressing. Start with a little and taste it. You can always add more to reach your desired spice level. Thai Mango Salad is a lively mix of fresh, colorful ingredients. You learned about selecting ripe mangoes, creating a tasty dressing, and adding protein for a hearty meal. Remember, this salad is versatile and easy to prepare. Try it with seasonal fruits or different dressings to keep it new. Your choice of presentation can elevate the dish. Enjoy the bright flavors and crunch, and feel free to experiment! This salad can become a favorite in your kitchen.

Thai Mango Salad

Discover the vibrant flavors of Tropical Thai Mango Salad, a refreshing dish perfect for any occasion! Made with juicy mangoes, crisp veggies, and a zesty dressing, this salad is not only easy to prepare but bursting with taste. In just 15 minutes, you can create a colorful side or light meal that impresses.Enjoy the tropical twist!
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Ingredients
  

2 ripe mangoes, julienned

1 medium cucumber, julienned

1 red bell pepper, thinly sliced

½ red onion, thinly sliced

1 carrot, shredded

¼ cup fresh cilantro, chopped

¼ cup roasted peanuts, roughly chopped

2 tablespoons fish sauce (or soy sauce for a vegetarian option)

1 tablespoon lime juice

1 tablespoon honey or agave syrup

1 red chili, minced (adjust to taste)

Salt and pepper to taste

Instructions
 

Begin by preparing all the fresh produce. Peel and julienne the mangoes and cucumber, thinly slice the red bell pepper and onion, and shred the carrot.

    In a large mixing bowl, combine the julienned mangoes, cucumber, red bell pepper, red onion, and shredded carrot.

      In a separate small bowl, whisk together the fish sauce (or soy sauce), lime juice, honey (or agave syrup), and minced red chili until well combined. Adjust the sweetness and spice based on personal preference.

        Pour the dressing over the salad mixture and toss gently to combine, ensuring all the ingredients are well-coated.

          Add the chopped cilantro and roasted peanuts to the salad, giving it one last gentle toss. Season with salt and pepper to taste.

            Allow the salad to rest for about 10 minutes for the flavors to meld together.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl, garnished with additional cilantro and a sprinkle of chopped peanuts on top. You can also serve it in individual lettuce cups for a fun presentation!