This tangy mango salad is a staple at Thai restaurants, and can easily be made at home. Use a mandolin to easily prepare the vegetables, and try to find ripe mangos that are not yet too soft. They will be much easier to cut into. Start this Thai inspired meal with Thai chicken soup, and serve the salad alongside steamed fish as a main course. A perfect ending would be a deliciously sweet pineapple granita.
Thai mango salad
- 2 limes
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons canola oil
- ½ tsp toasted sesame oil
- 2 ripe but firm mangoes
- 1 red bell pepper
- 1 medium carrot julienned
- 2 green onions thinly sliced
- ½ cup red onion thinly sliced
- 1/2 cup fresh cilantro finely chopped
- 1/3 cup chopped toasted salted peanuts
- Generous pinch of chile flakes optional
- Salt to taste
Zest one of the limes and place in a medium bowl. Add the juice of both limes to the bowl, about ¼ cup.
Whisk in soy sauce, sugar, and sliced red onion. Slowly add the canola and sesame oils, making sure the dressing is well combined.
Peel mangos and julienne large sections with a mandolin.
Slice the green onions and red peppers into very thin slices.
Toss the mangos, carrot, red pepper and green onions in a bowl. Add the cilantro and peanuts and mix in the salad dressing. Adjust seasoning at this point if necessary.
Serve on a bed of shredded lettuce, and sprinkle with chile flakes, peanuts, and cilantro before serving.