Description
A bright, crunchy salad blending sweet mango, savory fish sauce, and crisp vegetables for a refreshing dish.
Ingredients
Scale
- 2 firm mangoes, julienned
- 1 medium carrot, shredded or julienned
- 1 small red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup toasted peanuts, roughly chopped
- 1–2 small Thai chilies, thinly sliced (optional; adjust to taste)
- 2 tbsp fish sauce (or tamari for vegan option)
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or palm sugar
- 1 tsp sesame oil (optional for depth)
Instructions
- Peel and julienne the mangoes.
- Prep the vegetables: shred the carrot, thinly slice the bell pepper and red onion, and chop the cilantro.
- Make the dressing: whisk fish sauce (or tamari), lime juice, rice vinegar, brown sugar, and sesame oil until the sugar dissolves.
- Combine: pour the dressing over the mango and veggies, then toss gently to coat.
- Finish: sprinkle toasted peanuts and sliced chilies on top right before serving.
Notes
Use firm mangoes for the best texture; toast peanuts briefly for extra aroma.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg