Thai Mango Salad
Life's too short for boring salads ~ our Thai Mango Salad is a celebration of bold flavors and fresh ingredients!
Servings: 8
Calories: 152kcal
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 slivers
- 1 bell pepper sliced into thin matchsticks
- 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 Notes
Instructions
- Combine all the dressing ingredients and heat slightly in a small saucepan or in the microwave just to melt the peanut butter. Whisk well to emulsify and set aside to cool.
- Remove the loose outer leaves of the cabbage and cut out the cores. Cut each half in 2 quarters, and thinly shred. I do this on my mandoline slicer set at 1/8 inch. You can also do it by hand with a knife. Put in a large bowl.
- Add the onion, bell peppers, cucumber, mango, and herbs and give everything a toss to combine. Now toss with enough dressing to evenly moisten the salad. If you have extra dressing you can serve it on the side.
- Transfer the salad to a serving bowl and garnish with more fresh herbs and the cashews.
Notes
*I buy raw cashews and toast them in the microwave for a minute on high. It’s the quickest and best method for toasting nuts.
Nutrition
Calories: 152kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 668mg | Potassium: 391mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1581IU | Vitamin C: 61mg | Calcium: 50mg | Iron: 1mg