Description
Thai mango salad with cucumber, bell pepper, three fresh herbs, and a bold sesame lime dressing. A no-cook recipe that’s ready in minutes.
Ingredients
Units
Scale
Mango Salad
- 2 large mangoes peeled and cut into strips
- 1/2 english cucumber cut into matchsticks
- 1 red Bell Pepper, stem and seeds removed, cut into thin strips
- 1/2 cup Shallot thinly sliced
- 1 Jalapeño or thai red chili stem and seeds removed, very thinly sliced
- 1/2 cup lightly salted cashews roughly chopped
- 1/2 cup chopped mint
- 1/2 cup chopped cilantro
- 1/4 cup Thai Basil or Basil, chiffonade
- Toasted Sesame Seeds, optional
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp honey or maple syrup
- 2 tbsp sesame oil
Instructions
- In a large bowl add the mango, cucumber, red bell pepper, shallot, jalapeño or red chili, chopped nuts and herbs. To make things easiest, use a very sharp knife to make precise slices, or use a mandoline with a julienne blade to create matchsticks.
- In a small bowl whisk together the lime juice, soy sauce, fish sauce, honey/maple syrup and sesame oil. Taste and adjust the flavors as desired.
- Right before serving pour the dressing over the salad and toss until well coated. Serve chilled with toasted sesame seeds over the top, optional.