Thai Mango Salad with Peanut Dressing is a green salad that is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes.
Recipe yields 2 large salads or 4 side salads.
The salad features butter lettuce (feel free to substitute your favorite green instead), sweet diced mango, red bell pepper, and jalapeño. Then tossed all of it in an addictive, spicy peanut dressing. This salad would make a great side salad for any of other Thai recipes, or could pass as a light dinner. For more substance, just add some crispy baked tofu.
Ingredients
Thai Mango Salad
- 1 Head Butter Leaf Lettuce Chopped into bite-sized Pieces (About 7 Ounces)
- 1 Red Bell Pepper Thinly Sliced, then sliced across to make 1" long
- 3 Ripe Champagne Mangoes Diced
- 1/2 Cup Thinly Sliced Green Onion (Both green and white Parts)
- 1/3 Cup Chopped Roasted Peanuts
- 1/4 Cup Chopped Fresh Cilantro
- 1 Medium Jalapeno Seeds and membranes removed, finely chopped
Peanut Dressing
- 1/4 Cup Creamy Peanut Butter
- 1/4 Cup Lime Juice (about 2-3 limes)
- 1 Tablespoon Tamari or soy sauce
- 1 Tablespoon Apple sauce Cider Vinegar
- 1 Tablespoon Honey or Maple Syrup
- 1 Tablespoon Sesame Oil
- 2 Cloves garlic Pressed or Minced
- Pinch Red Pepper Flakes (If you like it spicy)
Servings: Side Salad
Instructions
- To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
- To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
- When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.
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