Thai Mango Chili Salad

• 1 ripe mango, diced
• 1 red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 Thai chilies, minced
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 teaspoon sesame oil
• 1/4 cup roasted peanuts, crushed
• Optional: 1 tablespoon toasted coconut flakes

Steps

1. 1 In a large bowl, combine the diced mango, red bell pepper, red onion, and cilantro.
2. 2 In a small bowl, whisk together the lime juice, fish sauce, sugar, and sesame oil until the sugar is dissolved.
3. 3 Pour the dressing over the mango mixture and toss to combine.
4. 4 Add the minced Thai chilies and toss again.
5. 5 Transfer to a serving dish and top with crushed peanuts and optional toasted coconut flakes.

Nutrition

Tips

• Adjust the number of Thai chilies to your desired level of heat.
• For a vegan version, substitute soy sauce for fish sauce.

Storage

Store in an airtight container in the refrigerator for up to 24 hours. Best served fresh.

Serving Suggestions

• Serve with grilled chicken or shrimp for a heartier meal.
• Pairs well with jasmine rice or a warm baguette.

FAQ