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Thai Mango Cucumber Salad

Thai Mango Cucumber Salad

Discover the refreshing and vibrant flavors of our Thai Mango Cucumber Salad, a quick and healthy dish perfect for any occasion. This recipe offers a delightful blend of sweet mango, crisp cucumber, and a zesty dressing, making it incredibly useful for a light lunch, a side dish, or a flavorful appetizer that will transport your taste buds straight to Thailand.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course: Salad
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 ripe but firm mangoes, peeled, pitted, and thinly sliced into matchsticks
  • 1 large cucumber, peeled (optional), seeded, and thinly sliced into matchsticks
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup roasted peanuts, roughly chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish, optional)
  • 1 red chili, thinly sliced (optional, for heat)
For the Dressing:
  • 3 tablespoons fresh lime juice (from about 1-2 limes)
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (for vegan option)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger

Equipment

  • Small bowl or jar
  • Large mixing bowl
  • Serving Dish

Method
 

  1. In a small bowl or jar, whisk together the lime juice, fish sauce (or soy sauce), rice vinegar, honey (or maple syrup), minced garlic, and grated ginger. Taste and adjust seasonings as needed, adding more lime for tanginess, fish sauce for saltiness, or honey for sweetness. Set aside.
    3 tablespoons fresh lime juice (from about 1-2 limes), 2 tablespoons fish sauce (or soy sauce for a vegetarian option), 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup (for vegan option), 1 clove garlic, minced, 1/2 teaspoon grated fresh ginger
  2. In a large mixing bowl, gently combine the julienned mango, cucumber, and thinly sliced red onion. Be careful not to bruise the delicate mango.
    2 ripe but firm mangoes, peeled, pitted, and thinly sliced into matchsticks, 1 large cucumber, peeled (optional), seeded, and thinly sliced into matchsticks, 1/2 red onion, thinly sliced
  3. Sprinkle the chopped cilantro and mint over the mango and cucumber mixture. If you enjoy a bit of heat, add the thinly sliced red chili at this stage.
    1/4 cup fresh cilantro, chopped, 1/4 cup fresh mint, chopped, 1 red chili, thinly sliced (optional, for heat)
  4. Pour about two-thirds of the prepared dressing over the salad ingredients. Gently toss everything together until the mango, cucumber, and herbs are evenly coated in the dressing.
  5. Transfer the salad to a serving dish. Garnish generously with the chopped roasted peanuts and sesame seeds, if using. You can add a little more dressing on top if desired. Serve immediately for the best texture and flavor.
    1/4 cup roasted peanuts, roughly chopped (for garnish), 1 tablespoon sesame seeds (for garnish, optional)

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Store leftover dressing separately.