Thai Mango Cucumber Salad
Experience a burst of tropical flavors with this Thai Mango Cucumber Salad. This vibrant and refreshing dish combines sweet, juicy mangoes with crisp cucumbers, all tossed in a zesty dressing that tantalizes your taste buds. Perfect for summer barbecues or as a light snack, this salad is not just a side but a colorful centerpiece that will impress your guests and elevate any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 large cucumber (preferably English), thinly sliced
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 2 limes (about 4 tbsp)
- 2 tbsp fish sauce
- 1 tbsp honey or palm sugar
Instructions
- Prepare the Vegetables: Wash and peel the mangoes, then dice them into small cubes. Slice the cucumber thinly and dice the red bell pepper.
- Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, and honey or palm sugar until well combined. Adjust sweetness to taste.
- Combine Ingredients: In a large mixing bowl, mix mangoes, cucumbers, red bell pepper, and cilantro. Pour the dressing over the salad and toss gently to coat.
- Chill: Cover the salad with plastic wrap and refrigerate for about 30 minutes to enhance flavors.
- Serve: Transfer to serving bowls and garnish with additional cilantro if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 120
- Sugar: 18g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg