Thai Mango Cucumber Salad
Make this vibrant Thai Mango Cucumber Salad in just 20 minutes! Fresh mango, crisp cucumber, and a zesty lime-fish sauce dressing create the perfect sweet-savory balance.
Equipment
- mixing bowl
- knife
- cutting board
- spatula
- measuring spoons
- measuring cups
- small bowl
- whisk
Ingredients
Salad Ingredients
- 2 large ripe but firm mangoes
- 1 large English cucumber
- 1/3 cup thinly sliced red onion
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup coarsely chopped fresh mint leaves
- 1/4 cup roasted, salted peanuts
Dressing Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 fresh Thai chili, seeded and finely minced
- 1 tablespoon pure olive oil
Instructions
- Peel the mangoes and carefully cut the flesh off the pit. Slice the mango flesh into thin, 2-inch long matchsticks and place them in a large mixing bowl.
- Trim the ends from the cucumber and slice it in half lengthwise. Use a spoon to scrape out the watery seed core. Cut the cucumber halves into thin half-moons and add them to the bowl with the mango.
- Add the thinly sliced red onion, chopped cilantro, and chopped mint to the bowl. Toss the ingredients gently with your hands or a spatula to combine them evenly.
- In a separate small bowl or liquid measuring cup, whisk together the fresh lime juice, fish sauce, granulated sugar, minced Thai chili, and pure olive oil until the sugar is completely dissolved.
- Pour the dressing over the mango and cucumber mixture. Gently toss everything together until all the fruit and vegetables are evenly coated in the dressing.
- Roughly chop the roasted peanuts. Transfer the salad to a serving platter or individual bowls and sprinkle the chopped peanuts over the top just before serving.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.