Thai Mango Cucumber Salad

Why Make This Recipe

Thai Mango Cucumber Salad is a delicious and refreshing dish that brings the vibrant flavors of Thailand right to your table. This salad is not only easy to make, but it also offers a burst of color and freshness. The combination of sweet mangoes, crisp cucumbers, and a zesty dressing makes it a perfect side dish or a light main course.

How to Make Thai Mango Cucumber Salad

Ingredients:

• 1/2 tsp Chili flakes
• 1/4 cup Cilantro, fresh
• 1 Cucumber, large
• 2 Mangoes, ripe
• 1 Red bell pepper
• 1/4 cup Red onion
• 1 tbsp Fish sauce
• 1 tbsp Honey
• 2 tbsp Lime juice

Directions:

1. Start by peeling and slicing the mangoes and cucumber into bite-sized pieces.
2. Dice the red bell pepper and red onion.
3. In a large mixing bowl, combine the mangoes, cucumber, red bell pepper, and red onion.
4. In a small bowl, whisk together the fish sauce, lime juice, honey, and chili flakes.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro before serving. Enjoy your vibrant salad!

How to Serve Thai Mango Cucumber Salad

Serve Thai Mango Cucumber Salad chilled or at room temperature. It goes well as a side dish with grilled meats or seafood. You can also enjoy it as a light lunch on its own. Feel free to add more cilantro on top for extra flavor and freshness.

How to Store Thai Mango Cucumber Salad

If you have leftovers, store them in an airtight container in the refrigerator. It is best to eat the salad within two days to enjoy its fresh taste and crunchiness. Avoid keeping the salad too long, as the vegetables may become soggy.

Tips to Make Thai Mango Cucumber Salad

• Choose ripe mangoes for the sweetest flavor.
• Adjust the amount of chili flakes according to your spice preference.
• Add more vegetables like carrots or bell peppers for extra crunch and color.
• Use fresh lime juice for the best taste.

Variation

You can add cooked shrimp or chicken for a protein boost and make it a complete meal. Alternatively, substitute the fish sauce with soy sauce for a vegetarian version.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad ingredients ahead of time but add the dressing shortly before serving to keep it fresh.

Q: What can I pair this salad with?
A: This salad pairs well with grilled chicken, fish, and other Asian-inspired dishes.

Q: Is this salad gluten-free?
A: Yes, it is gluten-free as long as you use a gluten-free fish sauce or soy sauce substitute.

Thai Mango Cucumber Salad

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A refreshing salad bursting with the flavors of ripe mangoes, crisp cucumbers, and zesty dressing, perfect as a side or light main course.

• Total Time: 15 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1/2 tsp Chili flakes
• 1/4 cup Cilantro, fresh
• 1 large Cucumber
• 2 ripe Mangoes
• 1 Red bell pepper
• 1/4 cup Red onion
• 1 tbsp Fish sauce
• 1 tbsp Honey
• 2 tbsp Lime juice

Instructions

1. Peel and slice the mangoes and cucumber into bite-sized pieces.
2. Dice the red bell pepper and red onion.
3. In a large mixing bowl, combine the mangoes, cucumber, red bell pepper, and red onion.
4. In a small bowl, whisk together the fish sauce, lime juice, honey, and chili flakes.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro before serving.

Notes

Serve chilled or at room temperature. Best enjoyed fresh within two days.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 14g
• Sodium: 300mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Thai salad, mango salad, cucumber salad, refreshing salad, healthy side dish