This fresh-tasting Thai Mango Salad will wake up your taste buds with its tangy flavor and combination of textures. It is a great starter, a side, or even a complete meal if you add some shrimp or chicken.
1large or 2 small freshripe but firm mangoes (Note 1) (I got around 300 grams of julienned mangoes)
1piecesmall red bell pepper(about 90 grams)
1piecemedium carrot thinly sliced or julienned(about 100 grams)
1piecesmall red onionthinly sliced ((about 60 grams))
⅓cuproasted cashews
¼cupchopped cilantro for garnishoptional
For the Dressing:
1piecered bird’s eye chiliseeded and minced (optional)
2tablespoonslime juice
1 ½tablespoonsfish sauce
1tablespoonbrown sugar
Instructions
If using red chili, remove the seeds then finely chopped or minced them.
In a medium bowl, combine all the dressing ingredients and whisk until sugar is dissolved. Set dressing aside.
Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienned). Cut the remaining vegetables – bell pepper, carrot, and onion into thin strips.
Combine the mangoes and vegetables in the bowl with dressing and toss gently until combined. Top with nuts and garnish with chopped cilantro, if using. Serve immediately.
Notes
(Note 1) You can use red mangoes, ataulfo mangoes, Thai green mangoes or any other variety. The key is that the mangoes should be firm when sliced. Don’t use frozen mangoes as they tend to be very soft and limp once defrosted.
(Note 2) The measurements for the vegetables are not really strict. Not a fan of onions? You can lessen the amount. Feel free to adjust according to your liking.
(Note 3) STORAGE. Best to be consumed within the same day it was made, but leftovers can be stored in the fridge for 1-2 days.