Thai Mango Cucumber Salad

This vibrant Thai Mango Cucumber Salad is a refreshing explosion of sweet, tart, and savory flavors, perfect as a light meal or a show-stopping side dish. Its quick preparation and healthy ingredients make it an ideal solution for a delicious and satisfying meal that transports your taste buds straight to Southeast Asia.

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Prep Time 15

Cook Time 5

Melding Time 10

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

Salad Ingredients

2 ripe mangoes mangoes peeled, pitted, and thinly sliced or diced
1 large cucumber cucumber thinly sliced or julienned (seedless varieties like English cucumber are preferred)
1/2 red onion red onion thinly sliced
1/4 cup fresh cilantro chopped
1/4 cup fresh mint chopped
1-2 small red chilies red chilies thinly sliced (optional, for heat)

Dressing

3 tablespoons lime juice freshly squeezed
2 tablespoons fish sauce use soy sauce or tamari for a vegan option
1 tablespoon rice vinegar
1 tablespoon brown sugar or palm sugar or to taste
1 clove garlic minced
1 teaspoon fresh ginger grated

Garnish

1/4 cup roasted unsalted peanuts or cashews roughly chopped

Equipment

Small Bowl
Large mixing bowl

Method

In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, brown sugar (or palm sugar), minced garlic, and grated ginger. Stir until the sugar is dissolved and the dressing is well combined. Taste and adjust seasonings if needed – you're aiming for a balance of sweet, sour, salty, and a hint of spice.
3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar or palm sugar, 1 clove garlic, 1 teaspoon fresh ginger
In a large mixing bowl, gently combine the thinly sliced mango, sliced cucumber, and thinly sliced red onion. Add the chopped cilantro and mint. If you're using red chilies, add them now.
2 ripe mangoes mangoes, 1 large cucumber cucumber, 1/2 red onion red onion, 1/4 cup fresh cilantro, 1/4 cup fresh mint, 1-2 small red chilies red chilies
Drizzle about half of the prepared dressing over the salad ingredients. Gently toss everything together to coat evenly, being careful not to mash the delicate mango pieces.
For the best flavor, let the salad sit for about 5-10 minutes to allow the flavors to meld. You can then toss it again with a little more dressing if desired.
Just before serving, sprinkle the chopped roasted peanuts or cashews over the top of the Thai Mango Cucumber Salad. This adds a wonderful crunch and a nutty depth of flavor.
1/4 cup roasted unsalted peanuts or cashews

Notes

This salad is best enjoyed fresh. If storing leftovers, keep dressing separate and add just before serving for optimal crispness.