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- 2 ripe mangoes, peeled and julienned - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, crushed - 2 tablespoons sesame oil - 2 tablespoons lime juice - 1 tablespoon fish sauce (or soy sauce for vegetarian) - 1 tablespoon honey or agave syrup - 1 red chili, finely chopped (optional for heat) - Salt and pepper to taste This salad is not just tasty; it’s good for you too! Each serving is packed with vitamins and minerals. Mango provides vitamin C, while carrots add beta carotene. The peanuts give you protein and healthy fats. If you want to know the exact breakdown, check a reliable nutrition site for more details. Make sure to check for allergens. This dish contains peanuts and fish sauce. You can use soy sauce to keep it vegetarian. Enjoy this fresh delight by using the full recipe. It’s a great way to eat healthy and enjoy a burst of flavors! To start, you need to julienne the mangoes, carrots, and cucumber. For mangoes, slice the fruit lengthwise, avoiding the pit. Then, cut thin strips. For carrots, use a peeler to get a nice thin layer, then slice into long pieces. For cucumber, cut it in half lengthwise and slice into thin strips. When it comes to the red bell pepper, first cut it in half, removing the seeds. Then, slice it into thin strips. This adds a nice crunch and color to your salad. Here are the ingredients for the dressing: - 2 tablespoons sesame oil - 2 tablespoons lime juice - 1 tablespoon fish sauce (or soy sauce for vegetarian) - 1 tablespoon honey or agave syrup - 1 red chili, finely chopped (optional for heat) To make the dressing, whisk together the sesame oil, lime juice, fish sauce, honey, and chopped chili in a small bowl. Mix well until everything is combined. In a large bowl, combine the julienned mangoes, shredded carrots, sliced bell pepper, and cucumber. Toss gently to mix the salad components. Now, pour the dressing over the salad. Toss everything gently to coat all the ingredients. Season with salt and pepper to taste. Allow the salad to sit for about 10 minutes. This lets the flavors meld together nicely. Just before serving, fold in the chopped cilantro and crushed roasted peanuts for a delightful crunch. Enjoy this fresh and flavorful delight! You can find the full recipe in the previous section. How to select the perfect mangoes Choose ripe mangoes for your salad. Look for mangoes that are slightly soft when you press them gently. They should have a sweet smell. Avoid mangoes with dark spots or wrinkles. The best mangoes for salad are the ones that are juicy and full of flavor. Timing for serving to maintain freshness Serve your Thai mango salad right after you make it. This keeps the veggies crunchy and bright. If you need to prepare it early, wait to add the cilantro and peanuts until just before serving. This way, your salad stays fresh and tasty. What to avoid when combining ingredients Avoid mixing too many strong flavors. This can make the salad taste confusing. Stick to the ingredients in the recipe for a balanced flavor. Make sure that the mangoes are the star of the dish. They should shine through! Tips for adjusting seasoning levels Start with a little salt and pepper, then taste. You can always add more, but you can't take it out. If the salad is too tart, add a bit more honey or agave syrup. This will help balance the flavors and make it taste just right. Creative ways to serve Thai mango salad Serve your salad in a colorful bowl for a fun look. You can also use clear glass bowls to show off the layers. For an elegant touch, place the salad on lettuce leaves. This adds a nice crunch and makes it look fancy. Garnishing suggestions for visual appeal Garnish your salad with extra cilantro and crushed peanuts. This adds color and texture. You can also sprinkle some sesame seeds on top for a nice touch. A few slices of red chili can add a pop of color and spice, too! For the full recipe, check out the detailed instructions above. {{image_2}} You can switch out mangoes for other fruits. Try using ripe peaches or pears. These fruits add a sweet touch but change the flavor. Adding protein makes the salad heartier. You can include grilled chicken, shrimp, or tofu. Cook the protein first and slice it thin. Toss it into the salad for a filling meal. To make the salad fully vegan, skip the fish sauce. Use soy sauce or coconut aminos instead. These are great for flavor without animal products. For added spice, consider using fresh herbs. Cilantro and mint bring a fresh taste. You can also add lime zest for a zesty kick. Different cultures have their own twists on mango salad. In Vietnam, for example, they add fresh herbs and peanuts. You can try this for a new flavor. You can also incorporate local ingredients. If you live near a farmer’s market, look for seasonal fruits. Adjust the recipe to include what you find fresh. This makes the dish unique and fun to prepare. For the full recipe, visit the earlier section. To store leftovers of Thai mango salad, place it in an airtight container. This keeps the salad fresh and prevents it from drying out. Keep the salad in the fridge. If you want to keep the ingredients crisp, store the dressing separately and mix it just before serving. Thai mango salad is best served cold. There’s no need to reheat it. When stored properly in the fridge, the salad stays fresh for about 2 to 3 days. Keep an eye on the ingredients for any signs of wilting. You should not freeze Thai mango salad. Freezing changes the texture of the mangoes and other veggies. If you need to save some, consider freezing the dressing only. When ready to use, thaw the dressing in the fridge overnight before adding it to fresh ingredients. This keeps the flavors intact. What is a good substitute for fish sauce? You can use soy sauce as a great substitute for fish sauce. It adds salt and umami. If you want a similar flavor and are vegan, use tamari. This keeps the taste while avoiding fish. How do I make Thai mango salad spicier? To add heat, you can include more red chili. You can also use chili flakes or Sriracha. Start with small amounts to find your desired heat level. Can I prepare the salad in advance? Yes, you can prepare the salad ahead of time. Just keep the dressing separate. Mix it in just before serving for the best flavor and crunch. Best dishes to serve alongside Thai mango salad Thai mango salad pairs well with grilled chicken or shrimp. It also complements spicy Thai curries. Serve it with rice for a complete meal. Ideal occasions for serving the salad This salad is perfect for summer picnics or barbecues. It works well for dinner parties too. Fresh and bright, it adds a fun touch to any meal. Is this recipe gluten-free? The recipe is gluten-free if you use gluten-free soy sauce. Regular fish sauce is also gluten-free. Always check labels for hidden gluten in packaged items. Nut-free options for allergies To make this salad nut-free, skip the peanuts. You can use sunflower seeds for a crunchy texture instead. This keeps it tasty while being safe for nut allergies. This Thai mango salad highlights fresh and vibrant ingredients that excite your taste buds. You learned how to prepare each component and make a tasty dressing. I shared tips to avoid common mistakes and presented fun variations to suit your needs. Remember to store leftovers properly and enjoy them fresh. With this salad, you can explore flavors and make it your own! Whether it's a snack, side, or main dish, this recipe brings joy to any meal.

Thai Mango Salad

Dive into the vibrant flavors of Thai Mango Salad with this easy recipe! Packed with fresh mango, crunchy veggies, and a zingy dressing, this salad is perfect for any occasion. Discover the simple steps to create a colorful dish that bursts with taste and texture. Don't miss out on this refreshing crowd-pleaser; click through to explore the full recipe and impress your friends and family today!
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Ingredients
  

2 ripe mangoes, peeled and julienned

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, crushed

2 tablespoons sesame oil

2 tablespoons lime juice

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon honey or agave syrup

1 red chili, finely chopped (optional for heat)

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced red bell pepper, and julienned cucumber. Toss gently to combine.

    In a small bowl, whisk together the sesame oil, lime juice, fish sauce (or soy sauce), honey (or agave syrup), and chopped red chili. Mix until well blended.

      Pour the dressing over the salad and toss everything gently to ensure the ingredients are well-coated.

        Season with salt and pepper to taste, adjusting as needed.

          Allow the salad to sit for 10 minutes to let the flavors meld together.

            Just before serving, add the chopped cilantro and crushed roasted peanuts for a delightful crunch. Toss lightly.

              Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                - Presentation Tips: Serve the salad in a large colorful bowl, garnished with additional cilantro and a sprinkle of crushed peanuts on top for a beautiful finish. For an elegant touch, you can serve it in individual glass bowls or on lettuce cups.