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–+ servings
Thai Mango Cucumber Salad

Thai Mango Cucumber Salad: A Refreshing Vegan Treat

This Thai Mango Cucumber Salad bursts with vibrant flavors and is a healthy, vegan-friendly dish perfect for any occasion.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Ripe Mangoes Choose ripe mangoes for the best flavor and sweetness.
  • 1 piece English Cucumber Add a refreshing crunch.
  • 1 piece Red Bell Pepper Diced for color and mild sweetness.
  • 0.25 cup Red Onion Thinly sliced.
  • 0.5 cup Fresh Cilantro Roughly chopped.
For the Dressing
  • 3 tablespoons Lime Juice Freshly squeezed.
  • 1 tablespoon Fish Sauce Or soy sauce for vegan option.
  • 1 tablespoon Honey Adjust sweetness to taste.
  • 0.5 teaspoon Chili Flakes Adjust based on spice tolerance.

Equipment

  • Mixing Bowl
  • Cutting Board
  • Knife
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Wash and prepare all the fresh ingredients. Dice the mangoes, chop the cucumber, and finely dice the bell pepper. Thinly slice the onion and chop the cilantro.
  2. In a mixing bowl, whisk together lime juice, fish sauce (or soy sauce), honey, and chili flakes until smooth.
  3. Gently combine the mangoes, cucumber, bell pepper, onion, and cilantro in a large mixing bowl.
  4. Pour the dressing over the salad and fold gently, ensuring even coverage.
  5. Let the salad rest for about 10 minutes to allow the flavors to meld.
  6. Toss lightly and serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 27gProtein: 2gFat: 0.5gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 18gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best enjoyed fresh and at room temperature. Dress it just before serving to maintain crispness.

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