Thai Mango Salad

Refreshing Thai Mango Salad made with sweet mangoes, crisp veggies & zesty dressing. Vegan, gluten-free & ready in just 10 minutes!

Recipe Source Link:https://www.mygingergarlickitchen.com/thai-mango-salad/

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RECIPE INGREDIENTS

» ForThai Mango Salad

• 1 large mango
• 1 red bell pepper
• 1 red onion
• 1 carrot
• 1/2 cucumber
• 1/4 cup roasted chopped peanuts or cashews
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint leaves

» For the Dressing

• 2 tablespoons lemon juice
• 1 tablespoon chili oil
• 1 tablespoon maple syrup or sugar
• 1 small garlic clove, pressed
• 2 tablespoons soy sauce
• 1 garlic clove, peeled and grated

» For Garnish

• Chopped peanuts or cashews
• Chopped mint and cilantro
• Chili oil

RECIPE INSTRUCTIONS

» Slice the Veggies

1. Peel the mango and thinly slice it. You can also use a julienne peeler if using raw mangoes.
2. Julienne or thinly slice the red bell pepper, and slice the onions. Use a julienne peeler for the carrot-hold it in one hand and run the peeler from top to bottom to make thin strips. Do the same for the cucumber.

» Make the Dressing

1. To make the dressing, add all the ingredients to a small jar. Cover and give it a good shake.

» Make Thai Mango Salad

1. In a large mixing bowl, combine all the salad ingredients. Drizzle the dressing over the top and toss well to combine. Adjust seasoning if needed. Sprinkle with more nuts, chopped herbs, and enjoy your Thai Mango Salad!

RECIPE NOTES

1. Leftover veggie: Slice any leftover carrot or cucumber that you couldn?t peel with a knife and enjoy them in salads or slaws.
2. Slicing: For thin slicing, use a julienne peeler. Uniform strips soak up dressing well.
3. Onion: If your onions are sharp, soak the sliced onions in water to reduce their sharpness.