Save to Pinterest A vibrant, refreshing salad featuring crisp vegetables, sweet mango, and a creamy Thai-style peanut dressing. Perfect as a light lunch or colorful side dish.
I made this Thai Peanut Mango Veggie Salad for a summer lunch and everyone loved the combination of sweet mango with the creamy peanut dressing. It&s a go-to for potlucks and busy weeknights.
Ingredients
- Mango: 1 large ripe mango, peeled, pitted, and diced
- Red bell pepper: thinly sliced
- Purple cabbage: 1 cup shredded
- Carrots: 1 cup shredded
- Cucumber: 1 small, halved and thinly sliced
- Spring onions: 3, thinly sliced
- Fresh cilantro leaves: 1/4 cup, chopped
- Fresh mint leaves: 1/4 cup, chopped (optional)
- Roasted peanuts: 1/4 cup, roughly chopped
- Sesame seeds: 1 tablespoon (optional)
- Creamy peanut butter: 1/4 cup
- Lime juice: 2 tablespoons (about 1 lime)
- Low-sodium soy sauce: 1 tablespoon (or tamari for gluten-free)
- Maple syrup or honey: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Toasted sesame oil: 1 teaspoon
- Garlic clove: 1 small, minced
- Fresh ginger: 1 teaspoon, grated
- Water: 2, 3 tablespoons (to thin as needed)
- Red pepper flakes or Sriracha: pinch or 1/2 teaspoon (optional, for heat)
Instructions
- Combine vegetables:
- In a large bowl, combine mango, bell pepper, cabbage, carrots, cucumber, spring onions, cilantro, and mint (if using). Toss gently to mix.
- Make dressing:
- In a separate bowl, whisk peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Add water 1 tablespoon at a time until smooth and pourable.
- Dress salad:
- Pour the dressing over the salad and toss until everything is well coated.
- Add toppings:
- Sprinkle chopped peanuts and sesame seeds over the top before serving.
- Serve:
- Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Save to Pinterest My kids love assembling their own bowls of this salad and even picky eaters enjoy the crunchy veggies and sweet mango. It&s a tradition in our family to make this for picnic days.
Recipe Variations
Swap out veggies for snap peas, radishes, or edamame depending on what&s in season. Cashews or almonds make great substitutes for peanuts if you prefer a twist.
Serving Suggestions
This salad pairs beautifully with chilled white wine or Thai iced tea. It&s also great alongside grilled tofu for extra protein.
Nutrition Stats
Each serving contains about 235 calories, 12 g total fat, 28 g carbohydrates, and 6 g protein.
Save to Pinterest This salad is as beautiful as it is delicious, and the bold flavors always impress guests.
Common Recipe Questions
- → What vegetables can I use?
Try bell peppers, cabbage, carrots, cucumber, spring onions, and fresh herbs. Add snap peas or radishes for variety.
- → Is the peanut dressing spicy?
The dressing can be mild or spicy. Add red pepper flakes or Sriracha to adjust heat to your preference.
- → Can I make this dish gluten-free?
Yes, substitute tamari for soy sauce and check all ingredients for allergens to suit gluten-free diets.
- → How long does the salad keep?
It can be refrigerated for up to 2 hours before serving, allowing the flavors to meld without losing freshness.
- → What protein can I add?
Grilled tofu is a great vegan option, or add shredded chicken for additional protein if desired.
- → Are there nut alternatives?
Swap roasted peanuts for cashews or almonds if you prefer a different nut flavor or need an allergy-friendly change.