Thai Mango Salad with Chili Lime Sauce is a fresh and vibrant dish that brings the flavors of Thailand right to your kitchen. This salad combines sweet, juicy mangoes with crunchy vegetables and a tangy dressing that adds a zesty kick. It’s a refreshing option that can be enjoyed on its own or as a side dish with your favorite meals.
Why Make This Recipe
There are plenty of reasons to make Thai Mango Salad with Chili Lime Sauce. First, it’s packed with nutrients and vitamins from fresh ingredients like mangoes, cucumbers, and bell peppers. Second, it’s quick and easy to prepare, making it perfect for busy weeknights or gatherings with friends. Lastly, the sweet and spicy flavors create a delightful combination that will impress anyone who tries it.
How to Make Thai Mango Salad with Chili Lime Sauce
Ingredients:
- 2 ripe but firm mangoes, julienned
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, julienned
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped roasted peanuts (optional)
- 1 red chili, thinly sliced (optional, for heat)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar or palm sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 small red chili, finely chopped (adjust to taste)
Directions:
- In a small bowl, whisk together all ingredients for the chili lime sauce until the sugar dissolves. Set it aside.
- In a large bowl, combine the mango, bell pepper, cucumber, red onion, cilantro, and peanuts.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with sliced chili if desired and serve immediately for the freshest flavor.
How to Serve Thai Mango Salad with Chili Lime Sauce
Serve Thai Mango Salad with Chili Lime Sauce chilled or at room temperature. It makes a great appetizer, side dish, or light lunch. Pair it with grilled chicken, shrimp, or tofu for a complete meal.
How to Store Thai Mango Salad with Chili Lime Sauce
If you have leftovers, store the salad in an airtight container in the refrigerator. It is best to eat it within a day or two for optimal freshness. However, if you store it for longer, the vegetables may become soggy from the dressing.
Tips to Make Thai Mango Salad with Chili Lime Sauce
- Choose ripe but firm mangoes for the best texture and sweetness.
- Adjust the heat by adding more or fewer chilies according to your taste.
- If preparing ahead of time, keep the dressing separate until you are ready to serve to maintain the crunchiness of the vegetables.
Variation
You can customize this salad by adding other ingredients like shredded carrots, cherry tomatoes, or even cooked shrimp for added protein. For a vegan option, simply replace fish sauce with soy sauce.
FAQs
1. Can I make the salad ahead of time?
Yes, you can prepare the chopped vegetables ahead of time, but it’s best to add the dressing just before serving to keep the salad fresh.
2. Is this salad spicy?
The spice level depends on the amount of chili you use. You can adjust it to your liking by adding more or leaving it out entirely.
3. Can I use frozen mangoes?
Fresh mangoes provide the best flavor and texture, but if you only have frozen, make sure they are thawed and drained well before using.
