If you are craving a vibrant, refreshing meal that bursts with flavor and color, you will absolutely love this Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish. Imagine sweet, juicy mango strips mingling with crisp cucumber and sharp red onion, all energized by the zing of Thai chili and the fresh vibrancy of chopped mint and cilantro. The dressing, a perfect harmony of tangy lime, rich sesame oil, and a hint of sweetness, wraps everything up beautifully. This salad is not just a treat for your taste buds but also a feast for your eyes – perfect for brightening up those warm, sunny days.
Ingredients You’ll Need
This Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish calls for simple, fresh ingredients that each play a crucial role in making this salad so vibrant and delicious. From the fruity sweetness of ripe mangoes to the aromatic punch of herbs, these ingredients create a perfect balance of textures and flavors.
- 2 large mangoes peeled and cut into strips: Choose ripe mangoes for maximum sweetness and juiciness.
- 1/2 cucumber cut into matchsticks: Adds a cool, crunchy contrast to the sweetness of the mango.
- 1/2 red onion thinly sliced: Provides a sharp bite that balances the overall flavor profile.
- 1 Thai red chili stem and seeds removed, very thinly sliced: Use fresh chilies for authentic spice, but adjust to your heat preference.
- 1/2 cup peanuts or cashews roughly chopped: Adds delightful crunch and a nutty aroma to the salad.
- 1/2 cup chopped mint: Brings a refreshing, cooling element that complements the spice.
- 1/2 cup chopped cilantro: Infuses the salad with a burst of earthy, citrusy notes.
- 2 tbsp lime juice: Brightens the salad with zesty acidity.
- 2 tbsp coconut aminos (or tamari/soy sauce): Delivers savory umami while keeping it gluten-free with coconut aminos.
- 1 tbsp fish sauce: Adds depth and a quintessential Thai flavor.
- 1 tbsp honey or maple syrup: Balances out the tang and spice with sweetness.
- 1 tbsp sesame oil: Introduces a toasty, nutty finish that rounds out the dressing.
How to Make Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish
Step 1: Prepare the Fresh Ingredients
Begin by peeling and slicing the mangoes into long, slender strips, allowing their natural juiciness to shine through. Next, cut the cucumber into matchsticks for a satisfying crunch, and thinly slice the red onion to bring a mild sharpness. Don’t forget to slice the Thai red chili very thinly, removing seeds to control the heat level. Chop the fresh mint and cilantro finely to release their aromatic oils.
Step 2: Combine the Salad Components
In a large bowl, toss together the mango strips, cucumber matchsticks, sliced red onions, red chili, chopped nuts, mint, and cilantro. Mixing these base ingredients before dressing ensures every bite is loaded with fresh, vibrant flavors and a variety of textures.
Step 3: Make the Dressing
Whisk together lime juice, coconut aminos (or tamari/soy sauce), fish sauce, honey or maple syrup, and sesame oil in a small bowl. This hauntingly simple dressing brings the perfect balance of tang, saltiness, sweetness, and nuttiness to the salad. Taste and tweak the ratio if you want more zing or sweetness.
Step 4: Toss to Serve
Right before serving, pour the dressing over the salad mixture and toss gently but thoroughly to coat everything evenly. This step helps keep the salad crisp and fresh without sogginess. Serve immediately to savor the bright, lively flavors.
How to Serve Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish
Garnishes
Sprinkle extra chopped peanuts or cashews on top just before serving for an added texture boost. You can also garnish with a few whole mint leaves or thinly sliced red chili rings to highlight the freshness and give a pop of color that makes the salad irresistible.
Side Dishes
This Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish pairs beautifully with grilled chicken, shrimp skewers, or light fish dishes. It also works excellently as a vibrant side for a summer BBQ or as a stand-alone light meal when you want something healthy and satisfying.
Creative Ways to Present
For a fun and eye-catching presentation, serve the salad in hollowed-out mango halves or in individual small bowls lined with crisp lettuce leaves. You can also arrange the salad on a platter with colorful edible flowers or edible herbs to make it a centerpiece on your dining table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish, store it in an airtight container in the refrigerator. Because of the fresh herbs and dressing, it’s best consumed within 1–2 days to enjoy the flavors when they’re at their peak and the textures remain crisp.
Freezing
This salad is not ideal for freezing due to the high water content in fresh mango and cucumber, which would become mushy upon thawing. For best results, prepare fresh each time or store leftovers in the fridge rather than the freezer.
Reheating
Reheating is not recommended for this salad, as it is designed to be enjoyed fresh and cool. Warmth will wilt the herbs and soften the crunchy elements, diminishing the delightful contrast that makes this dish so special.
FAQs
Can I use dried herbs instead of fresh for this salad?
Fresh herbs like mint and cilantro are key to the flavor and aroma of this Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish. Dried herbs do not provide the same brightness and are not recommended for this recipe.
Is this salad spicy? Can I adjust the heat?
The spice level mainly comes from the Thai red chili. You can easily adjust the heat by using fewer chilies, removing all seeds, or substituting with a milder pepper if desired.
Can I make this salad vegan?
Yes! To keep it vegan, simply replace the fish sauce with additional coconut aminos or a splash of soy sauce. The rest of the ingredients are plant-based, making this a wonderfully healthy vegan option.
What can I substitute for coconut aminos?
If you don’t have coconut aminos, tamari or soy sauce works well as a substitute. Just be aware that soy sauce contains gluten unless you use a gluten-free brand.
How long does the salad keep its freshness?
To enjoy the best taste and texture of this Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish, eat it within 1–2 days after preparation when stored properly in the fridge.
Final Thoughts
This Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish is an absolute must-try for anyone who loves bright, fresh, and flavorful meals that come together in minutes. Whether you’re looking for a healthy lunch or a stunning salad to impress friends at your next gathering, this recipe delivers on taste, nutrition, and easy preparation. Give it a go and let those fragrant herbs and zesty mango put a little sunshine on your plate!
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Fresh Thai Mango Salad with Herbs & Chili – Healthy Summer Dish
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Description
This Spicy Thai Mango Salad is a refreshing and vibrant dish combining sweet mango strips, crunchy cucumber matchsticks, thinly sliced red onion and spicy Thai red chili. Tossed with a tangy, slightly sweet and savory dressing made of lime juice, coconut aminos, fish sauce, honey or maple syrup, and sesame oil, it is finished with crunchy chopped peanuts or cashews and fresh mint and cilantro herbs. Ready in just 20 minutes, this gluten-free, dairy-free, paleo-friendly salad bursts with fresh flavors and textures that make it a perfect light lunch, side dish or appetizer.
Ingredients
Main Salad
- 2 large mangoes, peeled and cut into strips
- 1/2 cucumber, cut into matchsticks
- 1/2 red onion, thinly sliced
- 1 Thai red chili, stem and seeds removed, very thinly sliced
- 1/2 cup peanuts or cashews, roughly chopped
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
Dressing
- 2 tbsp lime juice
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp fish sauce
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
Instructions
- Prepare the salad ingredients: In a large bowl, combine the peeled and sliced mango strips, cucumber cut into matchsticks, thinly sliced red onion, and very thinly sliced red chili. Add the roughly chopped peanuts or cashews along with the chopped fresh mint and cilantro. Toss gently to mix all the fresh components together.
- Make the dressing: In a small bowl, whisk together the lime juice, coconut aminos (or tamari/soy sauce), fish sauce, honey or maple syrup, and sesame oil until the dressing is well combined. Taste the dressing and adjust the flavors as desired, adding more lime for tang, sweetener for balance, or fish sauce for saltiness.
- Toss and serve: Right before serving, pour the prepared dressing over the salad mixture. Toss everything until the salad is thoroughly coated with the flavorful dressing. Serve immediately to enjoy the fresh, vibrant flavors and crunchy textures.
Notes
- For a vegan version, substitute fish sauce with additional coconut aminos or a vegan fish sauce alternative.
- Adjust the amount of chili based on your desired spice level.
- Use maple syrup instead of honey to keep the recipe vegan-friendly.
- Serve the salad fresh to maintain the crispness of the vegetables and mango.
- This salad pairs well with grilled meats or can be served alone as a light, refreshing meal.
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