Thai Mango Cucumber Salad Recipe
Want a fresh, colorful salad? Try this Thai Mango Cucumber Salad Recipe! It's sweet, tangy, and super crunchy.
Equipment
- Sharp knife
- Large Mixing Bowl
- Small bowl
- Vegetable peeler
- Whisk
Ingredients
- 2 ripe mangoes peeled and sliced
- 1 large cucumber thinly sliced
- 1/4 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup roasted peanuts crushed
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 red chili sliced (optional)
- 1 teaspoon sesame oil
Instructions
- Peel your mangoes carefully.
- Cut them into thin slices.
- Slice cucumber into thin rounds.
- Chop the red onion finely.
- Put everything in your large bowl.
- Mix lime juice in small bowl.
- Add fish sauce and honey.
- Whisk until honey dissolves completely.
- Add sesame oil last.
- Taste and adjust as needed.
- Pour dressing over mango and cucumber.
- Toss gently with clean hands.
- Add chopped cilantro on top.
- Sprinkle crushed peanuts generously.
- Add chili if you like spice.
- Let salad sit for 5 minutes.
- This helps flavors blend together.
- Serve immediately for best crunch.
- Enjoy your beautiful creation!
Notes
- Choose ripe but firm mangoes.
- Too soft makes salad mushy.
- Cut vegetables into similar sizes.
- This ensures even flavor distribution.
- Make dressing ahead to save time.
- Toast your own peanuts for better taste.
- Add dressing right before serving.
- This keeps vegetables crispy and fresh.
- Don't skip the lime juice.
- It brightens all the flavors perfectly.