Thai Mango Salad with Peanut Dressing

Total Time

20 minutes

Prep Time

20 mins

Rating

(50)

Ingredients

4 salads

One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces
1 red bell pepper, thinly sliced and then sliced across to make 1″ long pieces
3 ripe champagne mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped
¼ cup creamy peanut butter
¼ cup lime juice (about 2 to 3 limes)
1 tablespoon tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)

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Cook mode

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To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.

For more substance, just add some crispy baked tofu.

This salad would make a great side salad for any other Thai recipes, or could pass as a light dinner.