This Crisp Thai Mango-Cucumber Salad with Peanut Dressing is a vibrant and refreshing dish that’s perfect for warm days or as a side for grilled meats. The combination of sweet mango, crunchy cucumber, and zesty herbs creates a delightful melody of flavors and textures.
The creamy peanut dressing adds a rich, nutty depth that enhances the freshness of the salad, making it not just a side dish but a centerpiece. It’s quick to prepare and ideal for gatherings, meal prep, or a healthy lunch option.
Ingredients
INGREDIENTS
- 2 ripe mangoes, peeled and diced
- 1 large cucumber, thinly sliced
- 1/2 red bell pepper, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup unsalted peanuts, roughly chopped
FOR THE PEANUT DRESSING
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 tablespoons water (to thin)
Instructions
- In a large bowl, combine the diced mangoes, sliced cucumber, red bell pepper, chopped cilantro, and mint.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and enough water to reach a creamy dressing consistency.
- Pour the peanut dressing over the salad and toss gently to combine, ensuring the salad is well coated.
- Top the salad with chopped peanuts for added crunch and serve immediately.
Notes
Tip: For a spicier kick, add sliced jalapeños or a dash of sriracha to the peanut dressing.
For the best flavor, use ripe, sweet mangoes and fresh cucumbers. You can substitute the peanuts in the dressing with almond butter for a different nutty flavor. If you’re looking for a bit of heat, add sliced red chili or a sprinkle of crushed red pepper flakes to the salad.
This salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh. Serve it chilled or at room temperature, and feel free to add grilled chicken or shrimp for a heartier meal.
