Why make this recipe
Thai Mango Cucumber Salad is a delightful dish that mixes sweet, tangy, and crunchy flavors. This fresh salad is perfect for warm weather, picnics, or as a side dish for any meal. It is healthy, colorful, and incredibly easy to make. With ripe mangoes and crisp cucumbers, this salad shines with natural flavors and vibrant colors.
How to make Thai Mango Cucumber Salad
Ingredients
- 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
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Directions
- In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
How to serve Thai Mango Cucumber Salad
You can serve this salad on its own as a refreshing snack or side dish. It pairs wonderfully with grilled meats, seafood, or tofu. Add some crushed peanuts on top for extra crunch, or serve it alongside a bowl of jasmine rice for a light meal.
How to store Thai Mango Cucumber Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It is best eaten within one day to keep the ingredients fresh and crunchy. You may want to store the dressing separately to prevent the salad from becoming soggy.
Tips to make Thai Mango Cucumber Salad
- Choose ripe mangoes for the best sweetness and flavor.
- If you want a little more heat, add more chili flakes or even some sliced fresh chili.
- Use fresh ingredients for the best taste; a mix of fresh herbs adds a nice touch to the salad.
Variation
You can easily adapt this salad by adding other ingredients. Consider including shredded carrots, avocados, or even cooked shrimp for a more substantial dish.
FAQs
Can I make this salad ahead of time?
Yes, but it’s best to assemble it just before serving. If you make it ahead, store the dressing separately and mix it right before you eat.
Is this salad gluten-free?
Yes, this Thai Mango Cucumber Salad is gluten-free as long as you use a gluten-free fish sauce.
Can I substitute the fish sauce?
Yes, if you want a vegetarian option, you can use soy sauce or a vegan fish sauce alternative.
Thai Mango Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Raw
- Cuisine: Thai
- Diet: Gluten-Free
Description
A refreshing salad featuring ripe mangoes and crisp cucumbers, perfect for warm weather.
Ingredients
- 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
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Instructions
- In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Best eaten within one day to keep the ingredients fresh and crunchy.