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

Scale

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

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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.