Thai Mango Salad with Peanuts
This fierce flavour party packs a punch with simple grocery store ingredients. Firm, ripe mangoes add fruity bite to cool cucumbers, sweet red bell peppers and crisp green onions. The tangy vinaigrette of fish sauce, rice vinegar and sugar plays perfectly with the crunchy roasted peanuts on top for a side salad save or light […]
Ingredients
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp brown sugar
- 1 tbsp (15 ml) rice vinegar
- 2 ripe, firm mangoes, peeled and sliced into large julienne
- 2 Lebanese cucumbers, sliced into large julienne
- 2 green onions, thinly sliced
- 1 red bell pepper, seeded and sliced into large julienne
- 1/4 cup (10 g) cilantro, finely chopped
- 1/4 cup (40 g) roasted peanuts, roughly chopped
- 1/8 tsp red pepper flakes
Instructions
- In a large bowl, whisk together the oil, fish sauce, brown sugar and vinegar. Add the mangoes, cucumbers, green onions, bell pepper and cilantro. Gently toss to combine. Season with salt and pepper.
- Transfer the salad to a serving plate. Sprinkle with peanuts and red pepper flakes.
This fierce flavour party packs a punch with simple grocery store ingredients. Firm, ripe mangoes add fruity bite to cool cucumbers, sweet red bell peppers and crisp green onions. The tangy vinaigrette of fish sauce, rice vinegar and sugar plays perfectly with the crunchy roasted peanuts on top for a side salad save or light lunch.