Thai Mango Cucumber Salad
Thai Mango Cucumber Salad is a vibrant and refreshing dish that perfectly balances sweet, tangy, and savory flavors. This delightful salad is not just a feast for the eyes but also a celebration of the fresh ingredients that are staples in Thai cuisine. Originating from the bustling street markets of Thailand, this salad has become a beloved favorite around the world, thanks to its unique combination of textures and tastes.
People love this dish for its crisp cucumbers and juicy mangoes, which create a delightful crunch and a burst of sweetness in every bite. The addition of zesty lime juice and a hint of chili elevates the flavor profile, making it a perfect accompaniment to grilled meats or a light meal on its own. Whether you’re looking for a quick side dish or a refreshing salad to impress your guests, Thai Mango Cucumber Salad is the answer. Join me as we explore this delicious recipe that brings a taste of Thailand right to your kitchen!
Ingredients:
- 2 ripe mangoes, peeled and julienned
- 1 large cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 Thai bird chilies, finely chopped (adjust to taste)
- Salt, to taste
Preparing the Vegetables and Fruits
- Start by preparing the mangoes. Take two ripe mangoes, peel them, and slice them into thin julienne strips. Make sure the mangoes are ripe but firm to ensure they hold their shape in the salad.
- Next, take a large cucumber. Wash it thoroughly, then slice it in half lengthwise. Use a spoon to scoop out the seeds, and then julienne the cucumber into thin strips. This will help the cucumber absorb the flavors of the dressing.
- Now, take the red bell pepper. Remove the seeds and stem, then slice it into thin strips. The vibrant color will add a beautiful contrast to the salad.
- For the red onion, peel it and slice it thinly. If you find the flavor of raw onion too strong, you can soak the slices in cold water for about 10 minutes to mellow the taste.
- Finally, chop the fresh cilantro and mint leaves. These herbs will add a refreshing flavor to the salad.
Making the Dressing
- In a small bowl, combine the fish sauce, lime juice, and sugar. Whisk them together until the sugar is completely dissolved. This will create a tangy and slightly sweet dressing that complements the salad perfectly.
- Add the finely chopped Thai bird chilies to the dressing. Adjust the amount based on your heat preference. If you prefer a milder flavor, you can start with one chili and add more later if desired.
- Taste the dressing and add salt as needed. Remember that the fish sauce is already salty, so be cautious with the amount of salt you add.
Assembling the Salad
- In a large mixing bowl, combine the julienned mangoes, cucumbers, red bell pepper, and red onion. Gently toss the ingredients together to mix them evenly.
- Pour the dressing over the salad mixture. Use a spatula or tongs to gently toss the salad, ensuring that all the ingredients are well coated with the dressing.
- Add the chopped cilantro and mint leaves to the salad. Toss again gently to incorporate the herbs without bruising them.
- Finally, sprinkle the crushed roasted peanuts on top of the salad. This will add a delightful crunch and nutty flavor to the dish.
Serving the Salad
- Transfer the salad to a serving platter or individual bowls. You can garnish it with additional cilantro or mint leaves for a pop of color.
- This salad is best served fresh, but you can refrigerate it for about 30 minutes before serving to allow the flavors to meld together. Just be cautious not to let it sit too long, as the cucumbers may release water and make the salad soggy.
- Enjoy your Thai Mango Cucumber Salad as a refreshing side dish or a light main course. It pairs wonderfully with grilled meats or seafood, making it a perfect addition to any summer meal.
Tips and Variations
- If you want to add more protein to the salad, consider including grilled shrimp or chicken. Simply toss the cooked protein in with the salad ingredients.
- For a vegan version, you can substitute the fish sauce with soy sauce or a vegan fish sauce alternative.
- Feel free to experiment with other vegetables like shredded carrots or snap peas for added crunch and color.
- If you can’t find Thai bird chilies, you can use red pepper flakes or jal
Conclusion:
If you’re looking for a refreshing and vibrant dish that perfectly balances sweet, tangy, and spicy flavors, then this Thai Mango Cucumber Salad is an absolute must-try! The combination of ripe mangoes, crisp cucumbers, and zesty lime dressing creates a delightful explosion of taste that will leave your taste buds dancing. Not only is this salad incredibly delicious, but it’s also packed with nutrients, making it a healthy addition to any meal.
One of the best things about this Thai Mango Cucumber Salad is its versatility. You can serve it as a light appetizer, a side dish for grilled meats, or even as a main course by adding protein such as grilled shrimp or chicken. For a vegetarian twist, consider tossing in some chickpeas or tofu for added texture and protein. You can also experiment with different herbs; fresh mint or cilantro can elevate the flavor profile even further. If you enjoy a bit of heat, feel free to add sliced jalapeños or a sprinkle of red pepper flakes to give it that extra kick!
I encourage you to try this recipe and make it your own. The beauty of cooking is that you can adapt it to suit your personal taste preferences. Whether you prefer a sweeter salad or one with a bit more acidity, you can easily adjust the ingredients to create your perfect version. Don’t forget to share your experience with friends and family! I would love to hear how your Thai Mango Cucumber Salad turned out and any unique twists you added.
So, gather your ingredients, and let’s get chopping! This salad is not only quick and easy to prepare, but it also brings a burst of color and flavor to your table. Whether you’re hosting a summer barbecue, a casual dinner, or simply looking for a healthy snack, this Thai Mango Cucumber Salad is sure to impress.
In conclusion, this recipe is a delightful way to enjoy the fresh flavors of summer all year round. I can’t wait for you to try it and see how it brightens up your meals. Remember, cooking is all about having fun and experimenting, so don’t hesitate to make this salad your own. Enjoy every bite, and happy cooking!
Thai Mango Cucumber Salad: A Refreshing Recipe for Summer
This Thai Mango Cucumber Salad is a refreshing blend of sweet mangoes, crunchy cucumbers, and vibrant bell peppers, all tossed in a tangy dressing with fresh herbs. Topped with roasted peanuts, it makes a perfect side or light main dish, ideal for warm weather. Enjoy the burst of flavors and textures in every bite!
Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 large cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 Thai bird chilies, finely chopped (adjust to taste)
- Salt, to taste
Instructions
- Start by preparing the mangoes. Peel and slice them into thin julienne strips, ensuring they are ripe but firm.
- Wash the cucumber, slice it in half lengthwise, scoop out the seeds, and julienne it into thin strips.
- Remove the seeds and stem from the red bell pepper, then slice it into thin strips.
- Peel and thinly slice the red onion. If the flavor is too strong, soak the slices in cold water for about 10 minutes.
- Chop the fresh cilantro and mint leaves.
- In a small bowl, combine the fish sauce, lime juice, and sugar. Whisk until the sugar is dissolved.
- Add the finely chopped Thai bird chilies to the dressing, adjusting based on your heat preference.
- Taste the dressing and add salt as needed, keeping in mind that fish sauce is already salty.
- In a large mixing bowl, combine the julienned mangoes, cucumbers, red bell pepper, and red onion. Gently toss to mix.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients.
- Add the chopped cilantro and mint leaves, tossing again gently.
- Sprinkle the crushed roasted peanuts on top for added crunch.
- Transfer the salad to a serving platter or individual bowls, garnishing with additional cilantro or mint if desired.
- Best served fresh, but can be refrigerated for about 30 minutes before serving to meld flavors. Avoid letting it sit too long to prevent sogginess.
- Enjoy as a refreshing side dish or light main course, perfect with grilled meats or seafood.
Notes
- For added protein, consider including grilled shrimp or chicken.
- For a vegan version, substitute fish sauce with soy sauce or a vegan alternative.
- Experiment with other vegetables like shredded carrots or snap peas for extra crunch.
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