Thai Mango Salad
Thai-inspired green mango salad with carrots, cucumbers, and fresh herbs! It comes with a sweet, salty, and sour lime dressing. A healthy, delicious, and refreshing plant-based salad!
Equipment
Ingredients
- 1 medium unripe green mango
- 1 small carrot
- 1/2 cucumber
- 1/2 cup Vietnamese cilantro or regular cilantro, Thai basil
- 1/4 cup roasted peanuts
- 1/4 cup fried shallots
Dressing
- 2 tbsp soy sauce or vegan fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp sweet chili sauce
Instructions
- Prepare the mango and vegetables: Peel the mango and carrot, and grate them into long strips using a vegetable grater or a food processor fitted with the grater disc. Transfer to a large mixing bowl.
- Thinly slice the cucumber into strips and add it to the bowl.
- Prepare the dressing: In a small bowl, stir together the soy sauce, lime juice, sugar, and sweet chili sauce.
- Pour the dressing into the bowl and toss to coat. Add the Vietnamese cilantro, roasted peanuts, and fried shallots and stir again. Serve immediately!
- This salad is best served the same day but will keep for up to 2 days in the refrigerator.
Notes
- Do not substitute ripe mango for green mango. It simply won't work, and you will not be able to grate it. On top of that, the salad would be too sweet.
- Tweak it to your liking. Add sautéed mushrooms, tofu, vegan chicken, or vegan sausage for a heartier salad!
- Taste and adjust seasonings. Depending on the size of your mango and the brand of soy sauce/fish sauce used, you might have to adjust the saltiness to taste. Start with 2 tablespoons and add more if needed.
Nutrition
Serving: 1 serving | Calories: 274 kcal | Carbohydrates: 42.4 g | Protein: 5.2 g | Fat: 10.1 g | Saturated Fat: 3.5 g | Sodium: 711 mg | Potassium: 240 mg | Fiber: 4.6 g | Sugar: 11.2 g | Calcium: 46 mg | Iron: 1 mg
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