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Thai Mango Salad

I think my love for Thai food know no bounds. Just the mention of it, makes me start salivating and before long, I’ve got a full blown craving that’s impossible to ignore. The idea for this Thai Mango Salad was the result of one those cravings that I held at bay for 2 days before succumbing to the inevitable. A craving spurred on by a friend who sent me a picture of the mango salad she’d made one Saturday night. I thought about that salad for 2 days before running to the store just to get the ingredients to make one of my own.

This salad is light and so refreshing. It’s also loaded with flavour, which makes it really hard to stop eating. In fact, the only reason I didn’t eat more of it, is that my bowl ran out and it would be rude to steal from my husbands bowl. I did think about it for a minute, but then silly manners and maturity kicked in. The recipe I have below makes 4 servings, but were I to make it again, I would make a little extra.

Given that my Thai Mango Salad was inspired by a friend I thought this was the ideal dish to serve (digitally) alongside more than 30 fellow Vancouver food bloggers at the Vancity Virtual Potluck. Once you’re done checking out this recipe, be sure to use the buttons at the bottom to click through to see the next recipe at the potluck. Or, you can click here to see the full menu.

Vancity Virtual Potluck

If you love Thai food as much as I do, you might also like my recipe for Red Thai Chicken Curry and my recipe for Thai Style Carrot and Cucumber Salad.

 

Thai Mango Salad:

2 cloves of garlic, minced

2 tsp ginger, minced or grated

1 tbsp fish sauce

1/4 Cup lime juice

2 tbsp flax, avocado or extra virgin olive oil

2 tbsp coconut sugar

1/2 thai chili (more or less depending on how spicy you want it)

pinch of salt (to taste)

2 mangos

1 red pepper

1/2 cucumber

3/4 Cup snap peas

1/2 Cup fresh basil, thinly sliced

1/2 Cup peanuts, chopped and lightly toasted

In a salad bowl, whisk together the first 7 ingredients. If you are using the thai chili, thinly slice it and it to the bowl, as well. Set aside.

Remove the pit and peel from the mango, then thinly slice (julienne) the flesh. Place in the salad bowl. Continue to julienne the red peppers, cucumbers and snap peas, adding them to the bowl as you go along. Gently toss everything together. Divide the mixture among 4 bowls and top each with the peanuts and basil. Makes 4 servings.

                  

 

    

14 Responses to “Thai Mango Salad”

  1. Yumm it looks fabulous! I saw parts of the virtual potluck on instagram and it looked like so much fun. Wish I still lived in Vancouver!!

  2. Thai flavours are so complex–sweet, sour and spicy, all in one bite. This is a great recipe for this time of year when mangos are so plentiful. Thanks for sharing.

  3. I love Thai flavours too. And they’re great for family dishes as well. I’ll need to give this a try with the kids – it looks very refreshing without losing any flavours what so ever. This potluck was fun, wasn’t it?

    • The potluck was a lot of fun and it was neat to see all the recipes. My kids wouldn’t go for the salad, even though they typically love Thai t food when we make it at home. Probably because I called it salad, lol. They chose to just eat the mango and veggies without dresding

  4. I LOVE Thai food, too! This salad looks fresh, flavourful, sweet and spicy…ooh, to die for! I live in Vancouver, too – I have to check out this virtual potluck!

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