Imagine sunshine on a plate—sweet, tangy mangoes, crisp veggies, and the creamiest, zestiest peanut dressing you’ve ever tasted. This Thai Mango Salad isn’t just a recipe; it’s a little celebration of flavor that comes together in 20 minutes flat. Perfect for a light lunch or a colorful side dish, this one’s a go-to in my kitchen when I want something fresh, vibrant, and just a little fancy—without the fuss!
Why You’ll Love This Recipe
This salad brings back memories of my travel days—walking through bustling Thai markets with mango juice dripping down my hands and spice in the air. It has that kind of magic.
- Ready in under 30 minutes
- Packed with fresh, crunchy veggies and juicy mango
- Creamy, dreamy peanut dressing you’ll want to drizzle on everything
- Totally customizable—add your protein or make it vegan
- Delightful balance of sweet, spicy, tangy, and savory
Ingredients Breakdown
Essentials
- 2 ripe mangoes, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 small red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 2 cups shredded Napa or green cabbage
- 1/2 cup fresh mint or Thai basil leaves, roughly torn
Pro Tips
- Unripe mangoes work best if you like a tangier crunch—just make sure they’re firm.
- Substitute purple cabbage for extra color and nutrients.
- A mandoline slicer makes prep super quick and even.
- Add sliced cucumber or bean sprouts for more crunch.
Step-by-Step Instructions
- Whisk together the peanut dressing (see tips below): 3 tbsp peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 1–2 tbsp water to thin it out. Set aside.
- In a large mixing bowl, combine mango, bell pepper, carrots, red onion, cabbage, cilantro, and mint.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed (more lime juice or soy sauce, if desired).
- Transfer to a serving platter or bowls and sprinkle with chopped peanuts just before serving.
Chef’s Tips and Tricks
- Don’t overdress the salad if you’re making it in advance—add the dressing right before serving to keep everything crisp.
- If you’re out of fresh herbs, don’t worry—dried mint or basil works in a pinch (just use less).
- Taste your mango before assembling the salad—you want that balance of sweetness!
- Add chopped grilled chicken or shrimp for a protein-packed main dish.
Recipe Variations and Serving Suggestions
- Spicy Variation: Add thinly sliced red chili or a dash of Sriracha to the dressing.
- Vegan Friendly: Use maple syrup instead of honey and check your soy sauce for additives.
- Meal Prep: Store components separately and assemble just before eating.
- Entertaining Tip: Serve in rice paper rolls for an appetizer-style twist.
FAQs
Can I make this ahead of time?
Yes! Just keep the dressing and veggies separate until you’re ready to toss and serve. It keeps great in the fridge for up to 2 days.
What if I can’t find fresh mango?
You can substitute with firm papaya or even julienned green apple for a refreshing tartness.
I’m allergic to peanuts—what can I use instead?
Try almond butter or sunflower seed butter in the dressing. You’ll still get that creamy, nutty flavor!
Recipe Card
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients:
- 2 ripe mangoes, thinly sliced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 small red onion, thinly sliced
- 2 cups shredded cabbage
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint or Thai basil
- 1/4 cup chopped peanuts
- For the Dressing: 3 tbsp peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp sesame oil, 1 tsp grated ginger, 1–2 tbsp water
Instructions:
- Whisk all dressing ingredients in a bowl until smooth. Add water to reach desired consistency.
- Combine all salad components in a large bowl.
- Pour dressing over the salad and toss gently.
- Garnish with chopped peanuts. Serve immediately.
Nutrition: ~220 calories per serving
Did you give this Thai Mango Salad a try? I’d love to hear how you made it your own! Snap a pic, tag me on Instagram @thekitchensaid, and drop a comment below. Let’s keep this kitchen conversation going!
