Description
This refreshing Thai Mango Cucumber Salad is an easy and zesty dish that perfectly balances sweet mango, crisp cucumber, and a tangy lime-fish sauce dressing. It’s a vibrant and flavorful side dish or light meal, capturing the essence of Thai cuisine with its fresh ingredients and invigorating taste.
Ingredients
Scale
- 2 medium ripe but firm mangoes, peeled and julienned
- 1 large English cucumber, washed, halved lengthwise, deseeded (if necessary), and thinly sliced or julienned
- 1/2 cup thinly sliced red onion, soaked in ice water (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1/4 cup roasted peanuts, coarsely chopped
- 1–2 fresh red bird’s eye chilies, thinly sliced (optional)
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons granulated sugar (or palm sugar)
- 1 clove garlic, minced very finely
- 1–2 fresh red bird’s eye chilies, thinly sliced (for dressing, optional)
Instructions
- Prepare the Mangoes: Peel and julienne the mangoes into thin strips. Set aside in a medium bowl.
- Prepare the Cucumber: Wash the cucumber. Slice in half lengthwise, deseed if necessary, and slice into thin crescent shapes or julienne. Place in a separate bowl. For extra crispness, soak in ice water for 10-15 minutes, then drain and pat dry.
- Prepare the Red Onion: Thinly slice the red onion. Soak in ice water for 10 minutes to mellow its flavor, then drain and pat dry.
- Prepare the Herbs: Wash and pat dry the cilantro and mint leaves. Roughly chop them.
- Prepare the Peanuts: If not already roasted, toast unsalted peanuts in a dry skillet over medium-low heat until fragrant. Cool and coarsely chop.
- Craft the Dressing: In a medium bowl, whisk together fresh lime juice and fish sauce. Whisk in sugar until dissolved. Stir in minced garlic and thinly sliced chilies (if using). Taste and adjust seasoning for a balance of sour, sweet, salty, and spicy. Let the dressing mingle for at least 15-20 minutes.
- Assemble the Salad: In a large mixing bowl, gently combine the julienned mango, prepared cucumber, rehydrated red onion, chopped cilantro, and mint.
- Dress the Salad: Pour about three-quarters of the dressing over the salad ingredients. Toss gently to coat everything evenly without bruising. Add more dressing if needed.
- Add Peanuts: Just before serving, sprinkle most of the chopped roasted peanuts over the salad, reserving some for garnish.
- Serve: Transfer the refreshing Thai Mango Cucumber Salad to a serving platter or bowls. Garnish with reserved peanuts and optional sliced chilies. Serve immediately.
Notes
- Using ripe but firm mangoes is key to maintaining texture.
- Soaking red onion in ice water can reduce its pungency.
- Adjust chili quantity to your spice preference.
- For best results, serve immediately after assembly.
- Leftovers can be stored in an airtight container in the refrigerator for up to one day, though texture may soften.
- The dressing can be made ahead and stored separately for 3-4 days.
- Prep Time: 25 Minutes
- Cook Time: 0 Minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: Estimate based on ingredients (e.g., ~150-200 Calories)
- Sugar: Estimate based on ingredients (e.g., ~15-20g)
- Sodium: Estimate based on ingredients (e.g., ~400-600mg, from fish sauce)
- Fat: Estimate based on ingredients (e.g., ~5-10g)
- Saturated Fat: Estimate based on ingredients (e.g., ~1-2g)
- Unsaturated Fat: Estimate based on ingredients (e.g., ~4-8g)
- Trans Fat: 0g
- Carbohydrates: Estimate based on ingredients (e.g., ~25-30g)
- Fiber: Estimate based on ingredients (e.g., ~3-5g)
- Protein: Estimate based on ingredients (e.g., ~3-5g)
- Cholesterol: Estimate based on ingredients (e.g., ~0-5mg)
Keywords: Refreshing Thai Mango Cucumber, Thai Mango Cucumber Salad, Zesty Thai Dressing, Fresh Mango Salad, Asian Cucumber Salad, Tropical Salad, Quick Salad Recipe, Healthy Side Dish, Light Meal