Thai Mango Cucumber Salad Recipe

Introduction

Thai Mango Cucumber Salad is a refreshing and vibrant dish that perfectly balances sweet, tangy, and spicy flavors. It’s an easy-to-make salad ideal for warm days or as a bright side dish to any meal.

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

1. Step 1: In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
2. Step 2: In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
3. Step 3: Pour the dressing over the salad and toss gently to combine.
4. Step 4: Let the salad sit for about 10 minutes to allow the flavors to meld.
5. Step 5: Serve chilled or at room temperature.

Tips & Variations

• Use ripe, but firm mangoes to maintain a good texture and avoid mushiness.
• Substitute fish sauce with soy sauce for a vegetarian option.
• Add crushed peanuts or toasted cashews for extra crunch and flavor.
• Adjust chili flakes to your preferred spice level or omit them for a milder salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if refrigerated, allow it to come to room temperature before serving to enhance the flavors. Avoid storing the salad with dressing for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to prepare the dressing separately and combine it with the salad just before serving to keep the ingredients crisp and fresh.

What can I substitute for fish sauce if I don’t have it?

You can use soy sauce or tamari as a vegetarian-friendly alternative. Keep in mind this will slightly alter the traditional flavor profile but still provide a salty, umami taste.

Thai Mango Cucumber Salad Recipe

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★★★★★

4.6 from 54 reviews

• Author: Naomi
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Thai Mango Cucumber Salad is a refreshing and vibrant dish featuring ripe mangoes, crisp cucumbers, and colorful red bell peppers tossed in a tangy, sweet, and slightly spicy dressing. It’s a perfect no-cook salad that combines fresh ingredients and bold flavors, ideal as a light appetizer or side dish.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare the Salad: In a large bowl, combine the diced ripe mangoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro, ensuring all ingredients are evenly mixed for balanced flavor in every bite.
2. Make the Dressing: In a separate small bowl, whisk together the lime juice, fish sauce, honey, and optional chili flakes until the honey dissolves and the dressing is well combined, creating a tangy, sweet, and slightly spicy sauce.
3. Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to coat every piece with the vibrant dressing without bruising the delicate mango and cucumber.
4. Allow Flavors to Meld: Let the salad sit at room temperature or in the refrigerator for about 10 minutes to allow the flavors to blend and intensify.
5. Serve: Serve the salad chilled or at room temperature as a refreshing appetizer or a light side dish to complement main courses.

Notes

• You can adjust the chili flakes to your preferred spice level or omit them for a milder salad.
• For a vegan version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
• Use fresh lime juice for the best flavor impact.
• This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
• Add chopped peanuts or toasted sesame seeds for added texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Keywords: Thai mango cucumber salad, mango salad, Thai salad, cucumber salad, fresh salad, no-cook recipe