why make this recipe
Thai Mango Cucumber Salad is a refreshing and vibrant dish that combines the sweetness of ripe mangoes with the crunchiness of fresh cucumber. It’s perfect for warm days or as a light side dish. This salad is not only delicious but also packed with healthy ingredients. The mix of flavors – sweet, tangy, and a hint of spice – makes it a delightful complement to any meal. Plus, it’s easy to make, making it a favorite for both experienced cooks and beginners.
how to make Thai Mango Cucumber Salad
Ingredients :
- 2 ripe mangoes, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Directions :
- In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
how to serve Thai Mango Cucumber Salad
Serve this salad as a refreshing side dish with grilled chicken, fish, or any main course. It can also be enjoyed as a light lunch on its own. Adding some toasted peanuts on top can give it an extra crunch.
how to store Thai Mango Cucumber Salad
Leftover salad can be stored in an airtight container in the refrigerator for up to two days. However, it’s best enjoyed fresh. If you’re storing it, consider keeping the dressing separate and adding it right before serving to maintain the salad’s crispness.
tips to make Thai Mango Cucumber Salad
- Choose ripe mangoes for the best flavor. They should feel slightly soft when gently pressed.
- Adjust the amount of chili flakes based on your heat preference.
- For a vegetarian version, you can skip the fish sauce or replace it with soy sauce.
variation
You can add other ingredients such as shredded carrots, sliced avocado, or even grilled shrimp for added protein. Each variation can bring a new twist to the classic recipe.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the ingredients and store them separately in the fridge. Mix everything together and add the dressing right before serving for the best taste.
2. Is it gluten-free?
Yes, this salad is naturally gluten-free, but check the fish sauce label to ensure there are no gluten-containing ingredients.
3. Can I use other fruits in this salad?
Absolutely! You can try adding pineapple or papaya for a different flavor profile.
Thai Mango Cucumber Salad
Ingredients
Salad Ingredients
- 2 ripe mangoes, diced Choose ripe mangoes for the best flavor.
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons lime juice
- 1 tablespoon fish sauce For a vegetarian version, skip or replace with soy sauce.
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional) Adjust based on your heat preference.
Instructions
Preparation
- In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.