Mango Salad

Name: Mango Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 ripe mangoes, peeled, julienned; 1 red bell pepper, thinly sliced; 1 cucumber, seeded, julienned; 2 carrots, julienned; 1/2 red onion, thinly sliced; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh lime juice; 2 tsp fish sauce (substitute soy sauce for vegan option); 2 tbsp brown sugar; 1 red chili pepper, minced; 2 garlic clove, minced; 1/4 cup roasted peanuts (optional, omit for nut-free), chopped

A vibrant and refreshing salad with sweet mangoes, crisp vegetables, and herbs tossed in a tangy lime dressing with a spicy kick. The perfect balance of sweet, sour, and spicy flavors.

20 minEasyServes 4165 cal/serving

ThaiSaladNo-CookVegetarianVeganLow CarbGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 ripe mangoes, peeled, julienned
1 red bell pepper, thinly sliced
1 cucumber, seeded, julienned
2 carrots, julienned
1/2 red onion, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tsp fish sauce (substitute soy sauce for vegan option)
2 tbsp brown sugar
1 red chili pepper, minced
2 garlic clove, minced
1/4 cup roasted peanuts (optional, omit for nut-free), chopped

Instructions

1

In a large bowl, combine 2 peeled, julienned ripe mangoes, 1 thinly sliced red bell pepper, 1 seeded, julienned cucumber, 2 julienned carrots, 1/2 thinly sliced red onion, 1/4 cup chopped fresh mint leaves, and 1/4 cup chopped fresh cilantro.
2

In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tsp fish sauce (substitute soy sauce for vegan option), 2 tbsp brown sugar, 1 minced red chili pepper, and 2 minced garlic clove to make the dressing.
3

Pour the dressing over the salad ingredients and toss gently to combine.
4

Let the salad sit for 10 minutes to allow the flavors to develop.
5

If using, sprinkle 1/4 cup chopped roasted peanuts (optional, omit for nut-free) over the top just before serving.
6

Serve immediately for the best texture and flavor.

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Questions

Is there a substitute for fish sauce in Mango Salad?

The entry for Mango Salad calls for 2 tsp fish sauce (substitute soy sauce for vegan option). In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I make Mango Salad less spicy?

Yes. The heat in Mango Salad comes from 1 red chili pepper, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Is Mango Salad low-carb?

A serving of Mango Salad carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

How many calories are in Mango Salad?

One serving (the recipe makes 4) is about 165 calories, with 5 g protein, 18 g carbohydrate and 5 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How long does Mango Salad keep?

The base of Mango Salad is carrots, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the peanuts at the table so it stays crisp. It does not freeze.

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