Best Thai Mango Salad Recipe

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Life's too short for boring salads ~ our Thai Mango Salad is a celebration of bold flavors and fresh ingredients!

DRESSING – 1/4 cup fresh squeezed lime juice – 1/4 cup fish sauce – 1/4 cup peanut butter – 2 Tbsp brown sugar – 1 Tbsp chili paste , or chili crisp – 1 tsp soy sauce – 2 tsp freshly grated ginger SALAD – 1/2 small Savoy cabbage – 1/2 small red cabbage – 1/4 red onion, sliced in thin sliver – 1 bell pepper, sliced into thin matchstick – 1 baby cucumber, thinly sliced – 1 mango, peeled and julienned – 4 Tbsp chopped cilantro leaves, 1 handful, rough chopped – 2 Tbsp chopped mint leaves, 1 small handful, rough chopped GARNISH – 1/2 cup toasted cashews, see Note



Put all the dressing ingredients in a small pot or microwave safe bowl and heat them up just enough to melt the peanut butter.

Step 1

Step 2

Emulsify and chill with whisking. Trim the cabbage's outer leaves and cores. Each portion into two quarters and thinly shred. 

Step 3

My mandoline slicer is set at 1/8 inch. It can be done by hand with a knife. Place in big bowl.

Step 4

Stir in the onion, bell peppers, cucumber, mango, and herbs. Mix in enough dressing to moisten the salad.

Step 5

You can offer extra dressing on the side. Serve the salad in a bowl with extra fresh herbs and cashews.

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