Thai Mango Salad: A Vibrant Summer Delight
Thai Mango Salad is a quick, colorful, and flavorful addition to your Summer Salad repertoire, perfect for lunches, sides, or healthy snacking. With its nutrient-packed ingredients and bold dressing, it’s a Healthy Recipes must-try.
Ingredients
- 3 yellow mango Ataulfo, peeled and thinly sliced
- 1 red bell pepper thinly sliced
- ¼ red onion thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup roasted peanuts plus more for serving
- ⅓ cup creamy sesame dressing
- 1 tablespoon soy sauce
- 2 tablespoons balsamic vinegar or white vinegar
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ tablespoon tahini or peanut butter
- ½ tablespoon white sesame seeds
Instructions
- In a large mixing bowl or serving dish, combine mango, red pepper, red onion, cilantro, and roasted peanuts.
- For the creamy sesame dressing, stir to combine soy sauce, vinegar, olive oil, sesame oil, tahini, and sesame seeds.
- Pour creamy sesame dressing on top of the salad and toss to combine. Serve immediately with extra peanuts and sesame seeds on top.
Notes
Make ahead instructions: To make this salad ahead of time, I would suggest doing all the prep and chopping the vegetables, make the dressing, and store in separate airtight containers. When ready to serve, pour the dressing on top and toss.
How to store: Thai mango salad is best served fresh. If you have any leftovers, store in an airtight container in the refrigerator for up to 3-4 days.