Mango Salad (Thai-Inspired and Vegan)

A colorful salad with sliced mango, red bell pepper, red onion, green onions, cilantro, mint leaves, and peanuts on a white plate.

Mango Salad (Thai-Inspired and Vegan)

Course: Salad

Cuisine: Thai Fusion

Diet: Vegan

Keyword: Thai-Inspired Mango Salad, Vegan Mango Salad

Prep Time: 25

Total Time: 25

Servings:

Calories: 114kcal

Author: Cindy Rainey

This oil-free vegan Mango Salad recipe is perfect for those who love the combination of sweet and spicy flavors. It is easy to prepare and makes an excellent side dish or a light meal on its own. The salad features juicy mango slices, fresh herbs, crunchy peanuts, and a zesty dressing made from lime juice, soyi sauce, maple syrup, and red chilli.

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Ingredients

Dressing

2½ tablespoons fresh lime juice
2 tablespoons lite soy sauce
½ tablespoon Maple syrup
1 Red chilli finely diced
salt and pepper to taste

Salad

1 mango ripe or green
⅓ cup Red onion sliced
1 green onion sliced - the green part
½ cup Red bell pepper sliced
1 bunch cilantro chopped
1 bunch Fresh mint leaves chopped
¼ cup Peanuts chopped

Instructions

Make the vinaigrette: Dice the chili pepper. For lower heat, remove all of the seeds. For more heat you can include some seeds.
In a small mixing bowl, whisk together the fresh lime juice, lite soy sauce, and maple syrup. Add the diced red chili and whisk to combine. Salt and pepper to taste. Set Aside.
2½ tablespoons fresh lime juice, 2 tablespoons lite soy sauce, ½ tablespoon Maple syrup, 1 Red chilli, salt and pepper to taste
Prepare the mango: Peel the skin off the mango and slice into thin strips. The mango should be ripe but not too soft. If it is too soft, it will be difficult to slice and will turn to mush when mixed with the other ingredients.
1 mango
Slice the vegetables: Slice the red onion and red bell pepper into thin julienne, and slice the green onions. Make sure all of the vegetables are sliced thinly and evenly so that they mix well in the salad.
⅓ cup Red onion, 1 green onion, ½ cup Red bell pepper
Combine the ingredients: Add the mango, red bell pepper, red onion, and green onion to a large salad bowl. Pour the dressing over the top, and toss gently to combine.
The herbs: For the cilantro and mint leaves, you can either chop them finely or add the entire leaves to the salad bowl. Toss the salad gently to distribute the herbs evenly.
1 bunch cilantro, 1 bunch Fresh mint leaves
Crunchy Peanuts: Chop the peanuts and add to the top.
¼ cup Peanuts
Let the flavors meld: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. This will give the salad a more complex and cohesive flavor. You can also refrigerate the salad for up to an hour before serving if you want it to be extra chilled.
Serve and enjoy: Serve the mango salad chilled as a refreshing side dish or a light and healthy lunch or snack. You can also customize the salad by adding other ingredients, such as sliced cucumbers, shredded carrots, or diced tomatoes, and adjusting the seasoning to suit your preferences.

Notes

Mango: Choose a ripe or green mango depending on your preference. A ripe mango will be softer and sweeter, while a green mango will be firmer and more sour. Make sure to remove the skin and cut the flesh into small pieces.
• Red onion: A red onion will add some mild flavor and crunch to the salad. Make sure to slice it thinly.
• Spring onions: Use the green part. These will add a fresh, mild onion flavor and some color to the salad. You can slice them thinly or chop them into small pieces.
• Red bell pepper: This will add some sweetness and crunch to the salad. Make sure to remove the seeds and slice it thinly.
• Cilantro: This herb will add some fresh, citrusy flavor to the salad. You can use the leaves and stems, but make sure to wash and chop them finely.
• Fresh mint leaves: These will add some cool, refreshing flavor to the salad. Make sure to wash and chop them finely.
• Peanuts: These will add some crunchy texture and nutty flavor to the salad.
• Lime juice: This will add some tartness and acidity to the dressing. You can use fresh lime juice or bottled juice.
• Lite soy sauce: This will add some salty, umami flavor to the dressing. Tamari is a gluten-free alternative to soy sauce.
• Maple syrup: This will add some sweetness and balance out the tartness and saltiness of the dressing.
• Red chilli: This will add some heat and spiciness to the dressing. Make sure to chop it finely and remove the seeds if you prefer less heat.
Store: If you have leftover mango salad, store it in an airtight container in the refrigerator for up to two days. The salad may become slightly watery as the vegetables release their juices, but you can simply drain off any excess liquid before serving. Before eating the leftovers, give the salad a quick toss to redistribute the ingredients and freshen up the flavors. If you plan to make the salad ahead of time, it's best to wait to add the herbs until just before serving, as they can wilt and discolor over time.

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