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Simple Thai Mango Salad

A refreshing, no-cook salad featuring sweet ripe mangoes, crunchy bean sprouts, and red peppers, tossed in a zesty lime and fish sauce dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large mangoes ripe but firm (Ataulfo preferred), julienned
  • 1 cup red bell pepper diced or sliced thin
  • 1 cup bean sprouts fresh
  • 3 stalks green onions sliced
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup roasted peanuts crushed (optional)
Dressing
  • 2 tbsp vegetable oil or neutral oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp fish sauce or soy sauce for vegan
  • 1 tbsp brown sugar or honey
  • 1 tsp sriracha or chili flakes to taste

Equipment

  • Large mixing bowl
  • Whisk
  • Julienne Peeler or Knife
  • Cutting board

Method
 

  1. Peel the mangoes and slice them into thin matchsticks (julienne). Place in a large bowl.
  2. Add the diced red bell pepper, bean sprouts, sliced green onions, and chopped cilantro to the bowl.
  3. In a small jar, combine vegetable oil, lime juice, fish sauce, brown sugar, and sriracha. Shake or whisk until sugar dissolves.
  4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  5. Let sit for 10 minutes to allow flavors to meld.
  6. Top with crushed peanuts before serving.

Notes

Best served fresh. Leftovers can be stored for 1 day but may lose crunch.