Thai Mango Cucumber Salad
A refreshing salad combining sweet mangoes and crunchy cucumbers, perfect for warm days or as a light side dish.
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.
Notes
Leftover salad can be stored in an airtight container in the refrigerator for up to two days. It's best enjoyed fresh, and consider keeping the dressing separate until serving for crispness. You can add toasted peanuts for extra crunch, and variations include adding shredded carrots, sliced avocado, or grilled shrimp.