Thai Mango Cucumber Salad for a Refreshing Summer Bliss

Discover the magic of this Thai Mango Cucumber Salad, a refreshing vegan delight perfect for summer gatherings.

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Prep Time 15

Resting Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Thai

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Mango perfectly ripe
1 large English Cucumber leave the skin on
1 medium Red Bell Pepper chopped
0.5 medium Red Onion thinly sliced
0.25 cup Fresh Cilantro chopped

For the Dressing

2 tablespoons Lime Juice freshly squeezed
1 tablespoon Fish Sauce or use soy sauce for vegan
1 tablespoon Honey or maple syrup for vegan
0.5 teaspoon Chili Flakes adjust for spice preference

Equipment

Cutting board
Sharp Knife
Mixing bowl
Small Bowl
Spatula

Method

Step-by-Step Instructions

Dice the Mango into bite-sized pieces.
Prepare the Cucumber by cutting it into small cubes with skin on.
Chop the Red Bell Pepper into small, even pieces.
Slice the Red Onion into thin rings.
Chop Fresh Cilantro and set aside.
Make the Dressing by whisking lime juice, fish sauce, honey, and chili flakes together.
Combine all salad ingredients in a mixing bowl and toss gently.
Toss the mixed salad with the dressing until evenly coated.
Let the Salad Rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 36gProtein: 2gSodium: 240mgPotassium: 300mgFiber: 4gSugar: 14gVitamin A: 10IUVitamin C: 60mgCalcium: 4mgIron: 4mg

Notes

Choose ripe mangoes for the best flavor. This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days.

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