Thai Green Mango Salad
A bright, tangy salad of crisp green mango, crunchy peanuts, and fresh herbs tossed in a punchy lime-chili dressing. Serve cold as a light lunch or vibrant side dish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 168
- Protein
- 5g
Ingredients
- 1 large (about 12 oz) green mango, unripe and firm
- 1 whole (juiced) lime
- 1 tbsp fish sauce
- 1 whole, minced chili, red (or 0.5 tsp red pepper flakes)
- 1 whole garlic clove, minced
- ¼ cup roasted salted peanuts, roughly crushed
- ½ cup combined fresh cilantro and mint, roughly chopped
- 1 small shallot, thinly sliced
Instructions
- 1
Peel the green mango with a vegetable peeler, working carefully to remove the skin without the flesh.
- 2
Using a julienne peeler or mandoline, cut the mango into thin matchsticks. Stop when you reach the pit.
- 3
Squeeze the lime into a small bowl. Add fish sauce, minced chili, and garlic. Whisk to combine.
- 4
Place mango matchsticks and shallot in a large bowl. Pour dressing over and toss gently until coated.
- 5
Top with crushed peanuts and fresh cilantro and mint. Serve immediately while mango is crisp and cold.
Tools you’ll need
- vegetable peeler
- julienne peeler or mandoline
- small mixing bowl
- large serving bowl
- whisk
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