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Spicy Thai Green Mango Salad

Spicy Thai Green Mango Salad: A Tangy Twist for Summer Fun

Experience the vibrant flavors of Spicy Thai Green Mango Salad, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Green Unripe Mango Provides a tart and crunchy base; use firm mangoes for the best texture.
  • 1/4 cup Dried Shrimp Optional protein that adds umami flavor; substitute with crispy tofu for a vegetarian version.
  • 1/2 cup Fresh Cilantro Adds fresh herbal notes; mint leaves are a good substitute if unavailable.
  • 1/4 cup Thai Basil Offers an aromatic, peppery flavor; can be replaced with fresh mint leaves.
  • 1/3 cup Roasted Peanuts Introduces a satisfying crunch; roasted sesame seeds work as a nut-free option.
  • 1 piece Shallots Contributes a mild onion flavor that enriches the salad.
For the Dressing
  • 3 tablespoons Fish Sauce Essential for authentic Thai flavor; swap for tamari or soy sauce in vegetarian diets.
  • 2 tablespoons Fresh Lime Juice Provides necessary tanginess and brightness.
  • 2 tablespoons Palm Sugar Balances flavors with sweetness; can substitute with brown sugar if needed.
  • 2 pieces Thai Chilies Adds heat; adjust the quantity according to your spiciness preference.

Equipment

  • mixing bowl
  • Knife
  • Mandoline
  • whisk

Method
 

Step-by-Step Instructions
  1. Rehydrate the Dried Shrimp by soaking them in a bowl of warm water for about 2 minutes until they soften, then drain and set aside.
  2. Prepare the Dressing by whisking together the fish sauce, fresh lime juice, and palm sugar until dissolved. Finely chop shallots and Thai chilies, then stir into the dressing.
  3. Julienne the Green Mango into thin strips using a sharp knife or mandoline.
  4. Combine Salad Ingredients by mixing the julienned mango with the chopped cilantro, Thai basil, and half of the roasted peanuts in a large bowl.
  5. Dress the Salad by pouring the dressing over the mango and herb mixture, then tossing to coat thoroughly.
  6. Serve and Garnish by transferring the salad to a platter and topping with remaining peanuts and rehydrated shrimp, if using.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 600mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

This salad is best enjoyed fresh. Store in an airtight container in the fridge for up to 3 days.

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