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Fresh Thai Mango Salad with vegetables, herbs, and cashews

Thai Mango Salad

A refreshing and vibrant Thai-inspired salad with tangy green mango, crisp vegetables, fresh herbs, and a zesty lime-sesame dressing. Perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Salad, Side
Cuisine: Thai
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large Thai green mango (or unripe mango) firm and slightly tangy
  • 1 large red pepper sweet and crunchy
  • 1 handful Cos lettuce leaves adds freshness
  • 2 spring onions finely sliced, white parts
  • 1 courgette (zucchini) crisp texture
  • 1 red chilli finely diced, for heat
  • 1 handful roasted cashews or peanuts chopped, nutty crunch
  • fresh coriander and/or mint chopped, plus some leaves for garnish
For the Dressing
  • 2–3 tbsp lime juice for tanginess
  • 1 tbsp sesame oil adds nuttiness
  • 1 clove garlic pressed
  • 2 tbsp tamari or soy sauce umami and saltiness
  • 1 tsp maple syrup (or sugar) balances flavors
  • ground black pepper to taste

Equipment

  • Knife
  • Cutting Board
  • Mixing bowl

Method
 

  1. Prepare all salad ingredients: peel and thinly slice the mango, slice red pepper, lettuce, spring onions, and courgette. Finely dice the chilli and chop nuts and herbs.
  2. In a small bowl, whisk together lime juice, sesame oil, garlic, tamari or soy sauce, maple syrup, and black pepper to make the dressing.
  3. Toss the prepared vegetables, mango, nuts, and herbs together in a large bowl.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Garnish with extra fresh herbs and serve immediately.

Notes

For extra crunch, add more nuts or seeds. Adjust spice level by adding more or less chilli.