Description
A refreshing and zesty Thai Mango Salad bursting with fresh flavors and vibrant colors.
Ingredients
Scale
- 2 ripe mangoes, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cup carrots, grated
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed (optional)
- Juice of 2 limes
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
Instructions
- In a large bowl, combine the mango, bell pepper, carrots, red cabbage, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce (or soy sauce), honey (or agave), and sesame oil.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with crushed peanuts if desired. Serve immediately for a fresh and zesty dish.
Notes
- This salad is best served fresh.
- Adjust the sweetness by varying the amount of honey or agave syrup.
- For a gluten-free option, ensure the soy sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg