Description
This Thai Mango Cucumber Salad is sunshine in a bowl — sweet, crisp, and zesty all at once. Juicy mangoes mingle with crunchy cucumber and bell pepper, while a tangy lime dressing ties everything together. It’s light enough for lunch yet fancy enough to steal the spotlight at dinner.
Ingredients
For the Salad
- 2 ripe mangoes, peeled and cut into small cubes
- 1 large cucumber, diced (no need to peel if using English or Persian cucumber)
- 1 red bell pepper, chopped for color and crunch
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegan-friendly option)
- 1 tablespoon honey (adjust to taste)
- ½ teaspoon red chili flakes — optional but adds a nice kick
Instructions
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Prep the Produce
Start by chopping all your veggies and fruit into bite-sized pieces. Toss the mango, cucumber, bell pepper, red onion, and cilantro into a large mixing bowl. -
Whisk the Dressing
In a smaller bowl, combine lime juice, fish sauce, honey, and chili flakes. Give it a quick whisk until the honey fully dissolves and the dressing looks smooth and glossy. -
Toss It All Together
Pour the dressing over the salad and gently mix everything until every piece gets a nice coat of that zesty dressing. -
Rest and Refresh
Let the salad rest for about 10 minutes — this helps the flavors blend and gives the mango and cucumber time to soak in that tangy-sweet dressing. -
Serve and Enjoy
Serve your salad chilled for maximum freshness or at room temperature if you’re short on fridge space. Either way, it’s a winner!
Notes
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Vegan Swap: Replace fish sauce with soy sauce or tamari — you’ll still get that umami depth.
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Adjust Sweetness: Taste your dressing before tossing; add more honey if your mangoes are slightly tart.
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Make Ahead: You can prep this a few hours early. Just refrigerate it and toss again before serving for that fresh just-made vibe.
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Optional Add-Ons: Try a handful of roasted peanuts or cashews for extra crunch or add a few mint leaves for a cooling twist.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 20g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg