This refreshing salad bursts with flavor, balancing the sweetness of mango with a tangy, spicy kick. It’s a perfect side dish for any summer meal or a light lunch on its own.
Ingredients
- 1 ripe mango, peeled and thinly sliced
- ½ red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cucumber, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint (optional)
- ¼ cup toasted peanuts, roughly chopped (optional)
For the Dressing:
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon fish sauce (vegetarian option: substitute with soy sauce)
- 1 red chili pepper, finely chopped (adjust to your spice preference)
- 1 clove garlic, minced
Instructions
- Prepare the Salad: In a large bowl, combine the sliced mango, red onion, bell pepper, cucumber, cilantro, and mint (if using).
- Toast the Peanuts (Optional): If using peanuts, heat a dry skillet over medium heat. Add the peanuts and toast for 3-4 minutes, stirring frequently, until golden brown. Set aside to cool.
- Make the Dressing: In a small bowl, whisk together the lime juice, soy sauce, honey, fish sauce, chili pepper, and garlic.
- Assemble the Salad: Pour the dressing over the salad ingredients and toss gently to coat.
- Garnish and Serve: Top with toasted peanuts (if using) and serve immediately.
Tips:
- For a spicier salad, add more chili pepper to the dressing.
- If you don’t have fresh mint, you can substitute with another herb like basil.
- This salad is best served fresh, but it can be stored in the refrigerator for up to 2 hours. The mango will begin to soften, so keep that in mind.
- Enjoy this salad as a side dish or a light lunch!
