This Vegan Thai Mango salad was inspired by Som Tam Salad, a classic Thai salad made with unripe papaya. I made this recipe with unripe mangoes as an alternative to papaya. It is a nutritious and tasty salad recipe. This dish perfectly balances the sweetness of mangoes with the tangy acidity of lime juice and a spicy kick of chili. The crunchy bell pepper, cos lettuce, and roasted nuts contrast with the mango’s softness, creating a nice variety of textures. It is the easiest vegan salad recipe. Prepare this Vegan Thai Mango salad with fresh fruits and vegetables to add a colorful and fresh flavor. Changes can be made based on your eating preferences. Let’s make this salad together.
Why do people love this vegan salad?
People love this salad because
This vegan Thai mango salad is a light comfort meal.
It is prepared with budget-friendly items.
Perfect salad recipe for vegan lovers.
Quick to prepare and needs only 20 minutes.
Enjoy it as a side dish, brunch, or starter.
Equipment
- Knife
- Large Bowl
- Spoon
- Serving Dish
Ingredients
Salad
- Mangoes 2, cut into chunk size
- Red Bell Pepper 1
- Cucumber 1/2, cut into thin strips
- Handful of Green salad leaves, i.e., lettuce leaf
- Red onion 1/2
- Thai red chili 1
- Peanuts or cashews, 1/2, roughly chopped
- Fresh mint, 1/2 cup
- Freshly chopped coriander, 1/2 cup
Salad Dressing
- Fresh lime juice, 2tbsp
- Coconut aminos, 2tbsp
- Honey 1tbsp
- Sesame oil 1tbsp
- Crushed black pepper according to taste
Ingredient Notes
- Cucumber: I used regular cucumber to give a soothing texture to the salad. You can use Persian, American, and English cucumbers. The only differences between (mentioned) cucumbers are seeds, size, and flavors.
- Mango: We used fresh and unripe mangoes for a tangy flavor. Replace them with ripe mangoes for a sweet texture.
- Bell Pepper: Orange, red, green, or yellow bell peppers also suit well with this salad. I used a red bell pepper to give it a little sweetness.
- Mint: It is used to give a refreshing feel to the salad.
- Coconut Aminos: You may add tamari or soy sauce instead of this item.
- Honey: It adds balance to the salad’s flavor. You can also add maple syrup.
- Black pepper: Season the salad with black pepper. Alternatively, you may use a small quantity of Sriracha or red chili flakes.
Instructions
- First, wash vegetables and fruits with clean, normal water.
- Then, peel the mangoes, bell peppers, and cucumber with the help of a knife.
- Now, cut into fine slices.
- Next, add the mango chunks, cucumber slices, bell pepper, red onion, red chili, roughly chopped nuts, mint, and coriander to a large bowl.
- Combine all ingredients until it mixes well. Set aside this bowl.
- Take another bowl. Add fresh lime juice, sesame oil, honey, coconut aminos, and crushed black pepper to this bowl.
- Whisk all ingredients with the help of a spoon.
- Next, take a serving dish. Place lettuce leaves into this dish.
- Add the first layer of mango and cucumber mixture over the green leaves and the second layer of salad dressing.
- Sprinkle over the black pepper, fresh lemon juice, and chopped parsley according to the taste.
- Put this bowl into the fridge. Chill it for 2-3 hours.
- Serve this chill, tangy salad. Enjoy it.
Serving Ideas
- You can eat this tangy and sweet salad with many dishes, such as:
- Chickpea Sweet Potato Peanut Curry, Thai green curry rice, Vegan tofu pad Thai, Tofu Satay,
- Tofu Satay Curry and Peanut Tofu Stir Fry.
Tips:
- We use ripe mangoes to make this salad.
- You may substitute the honey with monk fruit sweetener, brown sugar, or Agave nectar.
- To peel fruits and vegetables, use a high-quality knife or peeler.
- You can add roasted almonds, pecans, or cashews, making the salad taste even better.
- Adjust the quantity of spice according to your taste.
Notes
To make it nut-free, you can skip the cashews and peanuts.
You can add tamari soy and coconut aminos instead of soy sauce. These sauces are gluten-free.
Storage Information
Fridge: You can store the remaining portion of salad in a closed, clean plastic box and refrigerate it for 4/5 days.
Freezer: We can’t freeze this salad because it is made with fruits and vegetables. All fresh items will get soggy after freezing.
FAQs
Can I add protein ingredients to make it a healthy salad?
You can add protein options like tofu, tempeh, chickpeas, seitan, beans, sprouts, and vegetables. These items give the salad a crisp flavor.
Can we prepare this mango Thai salad in advance?
It is better to serve it immediately after making the salad; otherwise, the fruits will be dry and the flavors will be less.
Can I add herbs and seasonings?
Depending on your flavor and taste, you can adjust the amount of herbs like Thai basil, green onions, cilantro, black pepper, chopped mint leaves, or parsley.
Which vegetables work well to make this salad?
You can load it with many veggies, such as cucumber, carrot, bell peppers, spring onions, or herbs like cilantro and mint.
Nutritional Facts Per Serving
Serving Size 1
- Total Quantity: 2-3 persons
- Total Calories: 151kcal
- Carbohydrates 15g
- Protein 4g
- Dietary Fiber 2g
- Fat 9g
- Sugar 6g
- Sodium 526mg
- Iron 2mg
