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Tangy Thai Green Mango Salad with Cilantro and Shallots

Tangy Thai Green Mango Salad with Cilantro and Shallots Delight

This Tangy Thai Green Mango Salad with Cilantro and Shallots bursts with bold flavors, making it a refreshing choice for any meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Green Mangoes Ensure they are unripe for the best crisp and tangy flavor.
  • 1 piece Red Chili Adjust according to taste for desired spiciness.
  • 2 pieces Shallots Thinly sliced for even distribution of mild onion flavor.
  • 1 cup Fresh Cilantro Roughly chopped to enhance freshness.
  • 1/2 cup Roasted Peanuts Add a crunchy texture; can be crushed for even distribution.
  • 1 medium Shredded Carrot Optional for added color and crunch.
For the Dressing
  • 2 tablespoons Fresh Lime Juice About 2 limes yield the required acidity.
  • 2 tablespoons Fish Sauce Supplies umami depth; substitute with soy sauce for vegetarian option.
  • 1 tablespoon Palm Sugar Optional but recommended for sweetness.
  • 1 tablespoon Rice Vinegar Optional for an extra tangy kick.
  • 1 teaspoon Chili Flakes Optional to increase heat according to preference.
  • 2 tablespoons Water Optional to balance flavors.

Equipment

  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Peel and julienne two firm green mangoes into thin strips, around 1/4 inch wide. Place the mango strips in a large mixing bowl.
  2. Thinly slice two shallots and one red chili, adjusting the amount of chili for spiciness according to your preference. Chop a handful of fresh cilantro and shred a medium carrot if using, then set all vegetables aside.
  3. In a small bowl, whisk together the juice of two fresh limes, 2 tablespoons of fish sauce, and 1 tablespoon of palm sugar until the sugar dissolves.
  4. Pour the dressing over the mango and vegetable mixture in the large bowl. Gently toss everything together until well-coated with the dressing.
  5. Top the salad with a sprinkle of crushed roasted peanuts before serving. Serve immediately to enjoy the vibrant freshness.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 25mgIron: 1mg

Notes

Store any leftover salad in an airtight container for up to 2 days. Keep the dressing separate until serving for maximum freshness.

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