Easy Thai Appetizer Recipe
Mango Salad is a staple on the menu of Thai restaurants and is really easy to make! Use under ripe mangoes so the salad isn’t overly sweet. Serve it with grilled meat for an amazing summer meal!
Servings: 4
Ingredients
Mango Salad
- 3 large mangos underripe
- 1 large carrot peeled
- 1 red bell pepper
- ½ red onion
- ½ cup cilantro leaves
- 1 tablespoon green onions thinly sliced on the diagonal
- 1/2 cup roasted peanuts roughly chopped
Peanut Dressing
- 1/4 cup peanut butter creamy
- 1 1/2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons fresh lime juice
- 3 tablespoons vegetable oil
- salt & pepper to taste
Instructions
Peanut Dressing
- In a medium bowl, add peanut butter, rice vinegar, honey, soy sauce, lime juice and oil.
- Whisk until combined, seasoning with salt and pepper as needed.
- If too thick, add water to thin out the dressing if needed.
Mango Salad
- Cut mango, bell pepper and carrots into thin matchsticks. Cut red onion into thin slices.
- In a large salad bowl, mix mango, bell pepper, carrots, red onion and cilantro leaves. Mix gently using a wooden spoon.
- Top with chopped peanuts and green onions. Serve and enjoy!