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–+ servings
Thai Mango Cucumber Salad

Thai Mango Cucumber Salad That Refreshes and Delights

This Thai Mango Cucumber Salad is a delightful, vegan-friendly dish that combines vibrant flavors and colors, making it a perfect quick meal for busy nights.
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Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups diced ripe mango Use sweet mangoes for best flavor.
  • 1 medium English cucumber Adds extra crunch.
  • 1 medium red bell pepper Mild sweetness, can substitute with other sweet peppers.
  • 1/2 medium red onion Slice thinly for a milder flavor.
  • 1/4 cup chopped cilantro Can be swapped for basil.
For the Dressing
  • 2 tablespoons lime juice Freshly squeezed for best taste.
  • 1 tablespoon fish sauce Swap with soy sauce for vegan option.
  • 1 tablespoon honey Agave syrup is a vegan alternative.
  • 1/2 teaspoon chili flakes Adjust according to spice preference.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Gather all ingredients. Dice ripe mango, cube cucumber, chop red bell pepper, slice red onion thinly, and chop cilantro.
  2. In a bowl, combine lime juice, fish sauce (or soy sauce), honey (or agave), and chili flakes. Whisk until well blended.
  3. In a large bowl, combine mango, cucumber, red bell pepper, red onion, and cilantro. Pour dressing over and gently fold to combine.
  4. Let salad rest for 10 minutes to allow flavors to meld beautifully.
  5. Serve chilled or at room temperature, garnishing with additional cilantro if desired.

Nutrition

Serving: 1cupCalories: 130kcalCarbohydrates: 30gProtein: 2gFat: 0.5gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 18gVitamin A: 1000IUVitamin C: 40mgCalcium: 30mgIron: 0.5mg

Notes

Use ripe mango for the best flavor. Adjust seasoning based on mango sweetness. Don’t skip marinating time for flavor enhancement.

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