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Thai Mango Salad with Chili Lime Dressing

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Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Salad:
  • 2 cups green mango julienned
  • 2 cups purple cabbage thinly sliced
  • 1 cup carrots julienned or shredded
  • 1 red bell pepper thinly sliced
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint leaves torn
  • ¼ cup fresh basil leaves torn
  • ⅓ cup roasted peanuts chopped
  • 2 green onions thinly sliced
  • Chili Lime Dressing:
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 to 2 red Thai chilies minced
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • Garnish:
  • Extra peanuts
  • Lime wedges
  • Fresh cilantro

Instructions
 

  • Julienne green mango and carrots. Thinly slice cabbage and bell pepper. Slice green onions.
  • Chop cilantro. Tear mint and basil leaves.
  • Chop peanuts roughly.
  • Whisk lime juice, fish sauce, brown sugar, vinegar, chilies, garlic, and sesame oil until sugar dissolves.
  • Taste dressing. Adjust sweetness, salt, or spice.
  • Combine mango, cabbage, carrots, bell pepper, cilantro, mint, basil, and green onions in large bowl.
  • Pour dressing over salad.
  • Toss thoroughly to coat.
  • Add most of the peanuts. Toss again.
  • Let sit 5 to 10 minutes if time allows.
  • Transfer to platter. Garnish with peanuts, lime wedges, and cilantro.
  • Serve immediately or chill.

Notes

  • Use green mango for authentic tart flavor
  • Julienne vegetables thin for elegant presentation
  • Do not skip herbs — essential for authentic taste
  • Adjust heat by adding more or fewer chilies
  • Dissolve sugar completely in dressing
  • Let sit 5 to 10 minutes for flavors to meld
  • Add peanuts just before serving to stay crunchy
  • Ripe mango works if green unavailable
  • Use soy sauce for vegetarian version
  • Store leftovers up to 1 day — best fresh