The 10 Minute Vegan Thai Mango Salad Everyone’s Talking About | Sweet, Spicy & Vegetarian Meal

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

green mango

🥗Healthier: ripe mango

💰Cheaper: apple

Ripe mango offers sweetness, while apple adds crunch.

Peel the mango and slice it into thin strips using a julienne peeler.

Julienne the red bell pepper for crunch and color.

Slice the red onion as thinly as possible; soak in cold water for 10 minutes if too sharp.

Use a julienne peeler to create long, ribbon-like strips from the carrot.

Slice half a cucumber without deseeding unless the seeds are large and watery.

Combine 2 tablespoons of fresh lemon juice, 1 tablespoon of chili oil, 1 tablespoon of maple syrup or sugar, and 2 tablespoons of soy sauce in a small jar or bowl.

Add 1 small garlic clove (pressed or finely grated) and salt if needed; seal the jar and shake or whisk until blended.

In a large mixing bowl, add the sliced mango, cucumber, carrot, red bell pepper, red onion, and 0.25 cup of roasted peanuts or cashews.

Add chopped cilantro and chopped mint to the bowl.

Pour the dressing over the salad and gently toss until well combined and evenly coated.

Taste and adjust seasoning with more lemon juice or soy sauce if desired.

Finish by sprinkling more chopped peanuts or cashews, adding more mint and cilantro, and a drizzle of chili oil if you like spice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens