Gluten-Free Thai Mango Salad For Spring
A refreshing and vibrant salad perfect for spring, featuring ripe mangoes and a zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
- 2 ripe mangoes, diced
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, crushed (optional)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegan option)
- 1 tablespoon honey or agave syrup
- 1 teaspoon chili flakes (optional)
Instructions
- In a large bowl, combine the diced mangoes, red bell pepper, cucumber, shredded carrots, cilantro, and green onions.
- In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Top with crushed peanuts if desired.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
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Notes
- For a vegan version, substitute fish sauce with soy sauce.
- Adjust the sweetness by adding more or less honey/agave syrup.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg