Mango Salad

An easy mango salad inspired by Thai flavors.

Course Salad

Cuisine American, Thai

Prep Time 15

Resting time 30

Total Time 45

Servings

Calories 65kcal

Author Ashley C.

Ingredients

For the Dressing:

1/4 cup freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon freshly grated ginger
2 tablespoons fish sauce
1 Thai chili thinly sliced (optional if you like it spicy)
Salt and pepper to taste

For the salad:

2 underripe mangoes julienned (grated or thinly sliced)
1 small cucumber seeded, julienned (grated or thinly sliced)
1 red bell pepper seeded, julienned (grated or thinly sliced)
1/4 cup fresh basil roughly chopped
1/4 cup fresh mint roughly chopped
4 scallions thinly sliced

Instructions

In a small bowl, whisk together all the dressing ingredients. Set aside.
In a large bowl combine julienned mango, cucumber, bell pepper and dressing. Toss to coast. Refrigerate for 30 minutes.
To finish, toss salad with fresh herbs and scallions. Serve immediately.

Notes

Storing: Leftover mango salad can be stored in an airtight container for 1-2 days. After 2 days, the vegetables will lose their crunchy texture and may become soggy.

Freezing: Because of the high water content in the fresh vegetables, freezing is not recommended.

Nutrition