Name: Zesty Thai Mango Cucumber Salad Bliss
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 ripe but firm mangoes, peeled and julienned; 2 English cucumbers, thinly sliced or julienned; 1/2 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup roasted peanuts, chopped (for garnish, optional); 1 red chili, thinly sliced (remove seeds for less heat, optional); 1/4 cup fresh lime juice (from about 2-3 limes); 2 tablespoons light soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 1 tablespoon maple syrup or agave nectar; 1 tablespoon fresh ginger, grated; 1 clove garlic, minced

Ingredients

Scale

2 ripe but firm mangoes, peeled and julienned
2 English cucumbers, thinly sliced or julienned
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup roasted peanuts, chopped (for garnish, optional)
1 red chili, thinly sliced (remove seeds for less heat, optional)
1/4 cup fresh lime juice (from about 2-3 limes)
2 tablespoons light soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon maple syrup or agave nectar
1 tablespoon fresh ginger, grated
1 clove garlic, minced

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Instructions

Prepare the mangoes and cucumbers. Peel the mangoes and julienne them into thin strips. Wash the cucumbers and either thinly slice them into rounds or julienne them to match the mango.
Slice the red onion very thinly. Chop the fresh cilantro and mint. If using, thinly slice the red chili.
In a small bowl, whisk together all the dressing ingredients: lime juice, light soy sauce, rice vinegar, maple syrup (or agave), grated ginger, and minced garlic until well combined.
In a large mixing bowl, gently combine the julienned mango, sliced cucumber, red onion, chopped cilantro, and mint. Add the sliced red chili if desired.
Pour the dressing over the salad mixture. Toss gently to ensure all ingredients are evenly coated.
Taste and adjust seasonings if necessary. You might want more lime for tang, more sweetener for balance, or a pinch of salt if needed.
Serve immediately, garnished with chopped roasted peanuts if desired. This salad is best enjoyed fresh.

Notes

For extra crunch, add shredded carrots or bell peppers. To make ahead, prepare the dressing and chop the vegetables separately. Combine just before serving to prevent the salad from becoming watery. Adjust the spice level by adding more or less chili, or a pinch of red pepper flakes to the dressing. Ensure mangoes are ripe but still firm enough to hold their shape when julienned.

Author: Cook Reel
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing, Chopping
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 18g
Sodium: 350mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg