Description
A refreshing and vibrant Thai Mango Cucumber Salad that perfectly balances the sweetness of ripe mangoes with the crispness of cucumbers and red bell peppers, accented by a tangy lime dressing with hints of fish sauce and honey. This quick, no-cook salad is an excellent light meal or side dish, ideal for warm days or as a healthy addition to any meal.
Ingredients
Scale
Salad
- 2 ripe mangoes, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Instructions
- Combine salad ingredients: In a large bowl, add the diced mangoes, cucumber, red bell pepper, red onion, and chopped cilantro. Gently mix to combine all fresh vegetables and fruit evenly.
- Prepare the dressing: In a separate small bowl, whisk together lime juice, fish sauce, honey, and optional chili flakes until the honey is fully dissolved and the dressing is well blended.
- Toss salad with dressing: Pour the dressing over the salad mixture and toss gently but thoroughly to ensure every bite is coated with flavorful dressing.
- Let flavors meld: Allow the salad to rest for about 10 minutes so the flavors can meld together and deepen before serving.
- Serve: Enjoy the salad chilled or at room temperature, perfect as a light appetizer or side dish.
Notes
- For a vegan alternative, replace the fish sauce with soy sauce or tamari.
- Adjust the level of sweetness by modifying the amount of honey to suit your taste preference.
- This salad can be prepared a few hours ahead of time; simply keep it refrigerated until ready to serve to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai Mango Cucumber Salad, Mango Salad, Thai Salad, Healthy Salad
