Thai Mango Salad
Sweet, tangy, crunchy Thai mango salad made with fresh mango, bell pepper, peanuts, and a quick lime dressing. Optional avocado for a creamy twist.
Servings: 4
Calories: 167kcal
Ingredients
Salad
- 2 mangoes peeled and sliced into thin strips
- 1 red bell pepper thinly sliced
- 1 red onion thinly sliced (or 3 green onions, sliced)
- ¼ cup chopped peanuts
- ¼ cup chopped fresh cilantro
- 1 tablespoon sesame seeds
Dressing
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup or brown sugar
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Peel mangoes and slice into thin strips. Slice bell pepper and onion thinly.
- Add mango, bell pepper, onion, peanuts, sesame seeds, and cilantro to a large bowl.
- In a small bowl, whisk lime juice, soy sauce, sesame oil, honey, salt, and pepper (plus rice vinegar if using).
- Pour dressing over the salad and toss gently until coated.
- Taste and adjust with more lime for tang or a touch more honey for balance.
- If using avocado, fold it in right before serving.
Notes
- Use firm mango for the best texture. Soft mango gets watery quickly.
- If your mango is super sweet, add the optional rice vinegar for extra tang.
- Keep peanuts separate until serving if you want them crunchy.
- For meal prep, store dressing separately and toss right before eating.
Nutrition
Calories: 167kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 654mg | Potassium: 394mg | Fiber: 4g | Sugar: 18g | Vitamin A: 2126IU | Vitamin C: 81mg | Calcium: 54mg | Iron: 1mg
