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Thai Mango Cucumber Salad

Thai Mango Cucumber Salad for a Refreshing Summer Bite

Thai Mango Cucumber Salad is a vibrant and refreshing dish, perfect for hot summer days and easy to prepare in just 15 minutes.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 ripe mangoes peeled and diced
  • 1 English cucumber sliced and cubed
  • 1 red bell pepper diced
  • 0.5 red onion thinly sliced and soaked in cold water
  • 1 bunch fresh cilantro roughly chopped
For the Dressing
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons fish sauce or soy sauce for vegan option
  • 1 tablespoon honey or agave syrup for vegan option
  • 1 pinch chili flakes adjust to taste

Equipment

  • mixing bowl
  • Small Bowl
  • Knife
  • Cutting Board

Method
 

Preparation Steps
  1. Dice the mango and cucumber and place them in a mixing bowl.
  2. Prepare the red bell pepper and onion by chopping and soaking onion in cold water.
  3. Chop the fresh cilantro and add it to the bowl with the mango and cucumber.
  4. Make the dressing by whisking lime juice, fish sauce, honey, and chili flakes in a small bowl.
  5. Combine everything by pouring the dressing over the salad and gently tossing.
  6. Let the salad rest for about 10 minutes before serving.
  7. Serve and garnish with extra cilantro leaves.

Nutrition

Serving: 1bowlCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 1gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1500IUVitamin C: 60mgCalcium: 30mgIron: 0.5mg

Notes

For variations, consider adding nuts or other fruits like strawberries or pineapple for a unique twist. Always use ripe mangoes for best flavor.

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