Description
This vibrant Thai Mango Cucumber Salad combines the sweetness of ripe mangoes with the crunch of fresh cucumbers, all tossed in a zesty lime dressing. Perfect for summer gatherings or a refreshing side dish, this salad is not only visually stunning but also packed with flavors that dance on your palate. With its delightful mix of textures and tastes, it’s sure to be a favorite at your next meal.
Ingredients
Scale
- 2 ripe mangoes, diced
- 1 large English cucumber, sliced
- 1 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon chili flakes (adjust to taste)
Instructions
- Peel and dice the mangoes. Slice the cucumber into thin rounds or half-moons. Chop the red bell pepper and cilantro.
- In a small bowl, whisk together lime juice, fish sauce, and chili flakes until well combined. Adjust seasoning as needed.
- In a large mixing bowl, combine mangoes, cucumbers, red bell pepper, and cilantro. Drizzle with dressing and toss gently to coat without mashing the fruit.
- Chill in the refrigerator for 15-20 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 14g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added protein, consider including grilled shrimp or shredded chicken. - Substitute fish sauce with soy sauce for a vegan-friendly version. - Customize spice levels by adjusting the amount of chili flakes.