Thai Mango Salad with Peanut Dressing
Total Time
20 minutes
Prep Time
20 mins
Rating
4.9 out of 5 stars
(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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Preparation
Step 1
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
Step 2
To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
Step 3
When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.
Step 4
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Chef's notes
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.
