Thai Mango Salad with Peanuts

A bowl of Thai mango salad with a pair of bamboo tongs beside it.

Thai Mango Salad is a light, refreshing salad made with thinly sliced mangoes, red bell peppers, cucumbers and onions. It's topped with crunchy peanuts and tossed with a bright lemon-lime vinaigrette. It makes a delicious accompaniment to any Thai dishes.

Course Salads and Dressings

Cuisine Asian, Thai

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 265kcal

Author Elaine

Ingredients

2 large mangoes, seeded, peeled and very thinly sliced
1 large red bell pepper, seeded and very thinly sliced
1 medium long English cucumber, julienne cut or very thinly sliced, seeds removed
¼ medium red onion, thinly sliced
½ to 1 small Thai red chili pepper, seeded and minced
¼ cup cilantro leaves, coarsely chopped
⅓ cup peanuts, roasted, salted and coarsely chopped

Lemon-lime Vinaigrette

1 tablespoon lime zest
2 tablespoons lemon juice
2 teaspoons honey
3 tablespoons olive oil, extra virgin
½ teaspoon dried red pepper flakes
½ teaspoon black pepper, freshly ground

Instructions

Whisk the dressing ingredients together and set aside to allow the flavours to blend.
Prepare the ingredients: Wash the mangoes to remove and dirt or labels. Slice the cheeks off, the use the "drinking glass method" to peel them. (See instructions in the post.)
Remove the stem, core, seeds and white pith from a large red bell pepper. Use a sharp knife to slice it into very thin long strips.
Use a julienne tool to slice the cucumber into long shreds. Alternatively, you can remove the seeds and slice the flesh very thinly into long strips.
Slice the red onion into thin strips, then chop the cilantro.
If you're using a Thai red chili pepper, you may wish to wear gloves. Remove the stem and seeds and mince it very finely.
In a large mixing bowl, combine the mango strips, sliced bell pepper, cucumber, and sliced red onion. Chill the mixture until serving time.
When you're ready to serve, pour the dressing over the mango salad and toss until everything is coated evenly. Sprinkle with chopped cilantro, optional Thai chili pepper and coarsely chopped salted, roasted peanuts.

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