Description
A fresh and vibrant Thai mango salad that combines tart green mango with fish sauce, lime juice, and peanuts for a perfect balance of flavors.
Ingredients
Scale
- 2 large green mangoes, peeled and shredded or julienned
- 1 small carrot, julienned (optional)
- 2–3 tablespoons fish sauce
- 2–3 tablespoons fresh lime juice
- 1–2 tablespoons palm sugar, or brown sugar
- 1–2 Thai chilies, finely chopped (adjust to taste)
- 1 clove garlic, minced
- 2 tablespoons dried shrimp (optional)
- 2 tablespoons roasted peanuts, crushed
- 1 small shallot, thinly sliced
- Fresh cilantro, chopped, for garnish
Instructions
- Make the dressing. In a bowl, combine fish sauce, lime juice, and palm sugar. Stir until the sugar mostly dissolves. Add the chopped chilies and garlic.
- Combine the salad. In a large bowl, combine the shredded mango, carrot, shallot, and dried shrimp if using.
- Toss the dressing over the mango mixture and toss well so every strand is coated. Taste, adjust with more lime for tartness, more sugar for sweetness, or more fish sauce for salt. Let the salad sit for about 5 minutes after tossing.
- Finish and serve. Top with crushed peanuts and chopped cilantro just before serving. Serve immediately for the best crunch.
Notes
Best eaten right after making it. Adjust flavors to your liking; this salad doesn’t keep well once dressed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg