This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Thai mango salad
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
1/2 cup thinly sliced green onion (both green and white parts)
1/3 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped
1/4 cup creamy peanut butter
1/4 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)
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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.