Thai Mango Salad

overhead: bowl of Asian fruit and vegetable salad

5 from 8 votes

This is a spicy-sweet, crunchy Asian salad with mangoes and dried shrimp. Make this recipe for a delightfully delicious side dish or main dish dinner salad!

Prep Time20 mins

Total Time20 mins

Servings:

Calories: 261kcal

Author: Kevin

Ingredients

2 mangoes
20 fresh green beans
8 cherry tomatoes (cut in half)
1 large Fresno chile (3 inch in length)
3 garlic cloves
2 tablespoon brown sugar (or palm sugar)
1 ½ tablespoon fish sauce
1 large lime (3 tablespoon juice)
¼ cup dried shrimp

Garnish

½ cup roasted peanuts
¼ cup cilantro for garnish

Instructions

Using a vegetable peeler, remove the outer skin from each mango.
With a sharp knife cut around the mango pit and discard. Cut mango flesh into julienne strips. Place in salad bowl.
Trim the ends off the green beans and cut into 2 inch pieces. Reserving a third green beans, add remaining two thirds to salad. Cut the tomatoes in half.
Using a mortar crush the red chile and garlic to a paste with the pestle. Alternately, you can dice the red chile fine and mince the garlic if preferred.
Add the tomatoes, a third of the green beans, half the peanuts and crush slightly to bruise using pestle (or wooden spoon). Add brown sugar, fish sauce, lime juice and dried shrimp to mortar or bowl and mix thoroughly.
Pour sauce mixture over mango and green beans, tossing to coat and mix thoroughly. Chill if preferred or serve immediately with slices of lime and garnish with remaining peanuts and chopped or micro cilantro on top.

Notes

This salad serves 4 as a side or 2 as a main course.

Nutrition