🎉 Introduction
🧰 Equipment Needed
- chef’s knife
- cutting board
- large mixing bowl
- small bowl
- whisk or fork
- measuring spoons
- citrus juicer (optional)
- serving bowl
đź›’ Ingredients
Salad
- 2 medium ripe mango, peeled and julienned
- 2 medium English or Persian cucumber, halved lengthwise and thinly sliced
- 1 medium red bell pepper, thinly sliced
- 0.25 small red onion, very thinly sliced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon light brown sugar (or maple syrup)
- 1 teaspoon sesame oil
- 1 small fresh red chili or bird’s eye chili, finely minced (or 1/4 tsp red pepper flakes)
- 1 clove garlic, minced
Garnish & Extras
- 0.25 cup roasted peanuts, roughly chopped
- 2 pieces lime wedges, to serve
- 2 stalks optional: thinly sliced green onion
- 1 teaspoon optional: toasted sesame seeds
👩‍🍳 Directions
Prepare the produce
- Peel and julienne the mango into 1/4-inch strips; place in a large mixing bowl.
- Halve the cucumbers lengthwise, remove seeds if very seedy, and slice thinly. Add to the bowl with the mango.
- Thinly slice the red bell pepper and red onion; add them to the bowl.
- Roughly chop cilantro and mint and reserve for tossing and garnish.
Make the dressing
- In a small bowl, whisk together lime juice, fish sauce (or soy sauce), brown sugar (or maple syrup), sesame oil, minced chili, and garlic until sugar dissolves.
- Taste and adjust: add more lime for brightness, sugar for sweetness, or fish/soy sauce for saltiness.
Assemble and serve
- Pour the dressing over the mango-cucumber mixture and gently toss to coat, taking care not to break the mango pieces.
- Fold in chopped cilantro and mint; reserve a small sprinkle for garnish.
- Finish with chopped roasted peanuts, optional green onion and sesame seeds. Serve immediately with lime wedges.
- If preparing ahead, keep dressing separate and toss just before serving to maintain crispness.
Notes
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 24 hours. The salad is best enjoyed fresh; mango and cucumber will soften over time. Do not reheat—serve chilled or at room temperature. 🥗
Variations
Swap fish sauce for tamari or light soy sauce for a vegetarian version. Add shredded carrot for extra color, or replace peanuts with toasted cashews or sunflower seeds for a nut-free option. For extra protein, toss in cooked shredded chicken, grilled shrimp, or marinated tofu.
FAQs
When is this salad best served?
This salad is ideal as a refreshing side for warm-weather lunches, barbecues, picnics, or as a light weeknight meal; it pairs well with grilled proteins or rice-based mains.
What can I use instead of fish sauce?
Use light soy sauce or tamari plus a splash of lime for a vegetarian alternative; add a pinch of seaweed powder or miso for extra umami if desired.
Is this salad suitable for vegetarian or vegan diets?
Yes—use soy sauce/tamari instead of fish sauce and maple syrup or brown sugar as the sweetener to make it vegan-friendly.
How long will leftovers keep?
Stored airtight in the refrigerator, the salad keeps for up to 24 hours; beyond that the cucumber and mango lose crunch and texture.
How many people does this recipe serve?
This recipe yields about 4 side-dish servings or 2–3 light lunch portions. Adjust quantities proportionally for more servings.
Any tips for preparing mango and cucumber?
Use a ripe but firm mango for easy julienne. For cucumbers, remove seeds if soggy and slice thinly to match the mango’s texture; chill ingredients before assembling for extra crispness.
Can I make this ahead of time?
You can prepare the dressing and chop ingredients up to a day ahead; keep them separate and toss together just before serving to preserve texture.
Can I freeze this salad?
No—freezing will ruin the texture of mango, cucumber, and fresh herbs. Prepare fresh when possible.
What are common mistakes to avoid?
A common mistake is overdressing the salad—start with less dressing and add to taste. Also avoid using overripe mangoes that become mushy when mixed.
When should I adjust the recipe?
Adjust sweetness, salt, and heat to your taste and depending on mango sweetness and chili heat. Increase lime for brightness or sugar to balance very tart limes.
Conclusion
This recipe is intended for general consumption. Adjust portions and ingredients to personal needs. Introduce new ingredients thoughtfully. Consult a qualified professional if dietary restrictions or health conditions exist. Enjoy your vibrant mango-cucumber salad! đźĄ
Thai-Style Mango and Cucumber Salad with Lime-Chili Dressing
Ingredients
Equipment
Method
- Peel and julienne the mango into 1/4-inch strips; place in a large mixing bowl.
- Halve the cucumbers lengthwise, remove seeds if very seedy, and slice thinly. Add to the bowl with the mango.
- Thinly slice the red bell pepper and red onion; add them to the bowl.
- Roughly chop cilantro and mint and reserve for tossing and garnish.
- In a small bowl, whisk together lime juice, fish sauce (or soy sauce), brown sugar (or maple syrup), sesame oil, minced chili, and garlic until sugar dissolves.
- Taste and adjust: add more lime for brightness, sugar for sweetness, or fish/soy sauce for saltiness.
- Pour the dressing over the mango-cucumber mixture and gently toss to coat, taking care not to break the mango pieces.
- Fold in chopped cilantro and mint; reserve a small sprinkle for garnish.
- Finish with chopped roasted peanuts, optional green onion and sesame seeds. Serve immediately with lime wedges.
- If preparing ahead, keep dressing separate and toss just before serving to maintain crispness.
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