Go Back

Easy Thai Green Mango Salad Bowl

A vibrant salad combining tangy green mangoes and crunchy vegetables, enhanced with a zesty dressing that makes it a delightful dish for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Southeast Asian, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 green mangoes, shredded Peeled and shredded using a vegetable peeler or mandoline.
  • 1 cup shredded carrots Shredded using a box grater or food processor.
  • 1 cup cherry tomatoes, halved Sliced in half to release juices.
  • ½ cup red onion, thinly sliced Thinly sliced for a subtle flavor.
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice Essential for balancing flavors.
  • 2 tablespoons fish sauce Make sure it's halal.
  • 1 teaspoon sugar Adjust to taste.
  • ½ teaspoon red chili flakes Optional for heat.
  • to taste Peanuts for garnish Adds crunch.

Method
 

Preparation
  1. Start by peeling the green mangoes. Shred them using a vegetable peeler or mandoline to create thin strips.
  2. Use a box grater or food processor to shred the carrots, aiming for a size similar to the mango pieces.
  3. Halve the cherry tomatoes to release their juicy essence.
  4. Thinly slice the red onion to ensure the flavor is mild.
Mixing
  1. In a small bowl, whisk together lime juice, fish sauce, sugar, and red chili flakes (if using) to create the dressing.
  2. In a large mixing bowl, toss together the shredded mango, carrots, tomatoes, onion, and cilantro.
  3. Drizzle the dressing over the salad and mix gently until everything is coated.
Serving
  1. Before serving, sprinkle peanuts on top for extra flair and crunch.

Notes

For best flavor, enjoy your salad immediately after preparing. If needed, store the dressing separately until ready to serve. Avoid skipping lime juice to balance flavors.