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Title: Vegan Thai Mango Salad: A Fresh and Flavorful Twist on a Classic Dish
If you’re craving something fresh, vibrant, and packed with flavor, look no further than this Vegan Thai Mango Salad! It’s the perfect combination of sweet, savory, tangy, and spicy, offering a burst of flavors that will awaken your taste buds with every bite. Made with simple, wholesome ingredients, this salad is a delightful addition to any meal or a stand-alone dish that will satisfy your hunger and your craving for something light yet filling.
Whether you’re a vegan or just looking to try something new, this Thai-inspired salad offers a delicious, refreshing twist on a classic. So, let’s dive into the recipe and bring a little Thai sunshine to your kitchen!
Ingredients for Vegan Thai Mango Salad
For the Salad:
- 2 ripe mangoes, peeled and julienned (or thinly sliced)
- 1 cup shredded carrots
- 1 cucumber, julienned (or thinly sliced)
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup roasted peanuts (or cashews for a twist), chopped
- 1-2 Thai bird’s eye chilies (adjust for spice level), finely chopped (optional)
- 1-2 tablespoons sesame seeds (optional for garnish)
For the Dressing:
- 2 tablespoons lime juice (freshly squeezed for the best flavor)
- 1 tablespoon tamari or soy sauce (use tamari for a gluten-free option)
- 1 tablespoon maple syrup (or agave syrup)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil (optional, but adds a great depth of flavor)
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger (or more, depending on how spicy you like it)
- 1/2 teaspoon chili flakes (optional, depending on your spice preference)
Instructions for Vegan Thai Mango Salad
Step 1: Prepare the Salad Ingredients
Start by prepping all of your fresh ingredients. Peel the mangoes and cut them into thin julienne strips or thin slices, depending on your preference. For extra sweetness, make sure your mangoes are perfectly ripe!
Next, julienne the cucumber, red bell pepper, and carrot, and thinly slice the red onion. This gives the salad a beautiful crunch and balance of textures. Chop the fresh cilantro and mint, then set them aside.
If you’re using Thai bird’s eye chilies for a spicy kick, finely chop them and set them aside as well. If you prefer a milder salad, you can skip the chilies entirely or reduce the amount used.
Step 2: Make the Dressing
In a small bowl, whisk together all of the dressing ingredients: lime juice, tamari or soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, fresh grated ginger, and chili flakes. Taste and adjust the seasoning as needed. If you like your dressing a little sweeter, add more maple syrup; for more tang, squeeze in extra lime juice.
This dressing is the heart of the salad—it should strike the perfect balance between savory, sweet, tangy, and spicy. Adjust to your liking!
Step 3: Assemble the Salad
In a large bowl, combine all of the prepared salad ingredients: the julienned mangoes, shredded carrots, cucumber, bell pepper, and red onion. Add in the chopped cilantro and mint, along with the finely chopped chilies, if using. Toss everything together gently so that the flavors start to meld.
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