Thai Mango Salad

I’m celebrating bold flavors with this vibrant Thai Mango Salad, where crisp vegetables, juicy mango, and a tangy, peanutty dressing come together in one refreshing, colorful dish. It’s light, crunchy, and packed with fresh ingredients that make every bite exciting.

Why You’ll Love This Recipe

I love how this salad offers the perfect balance of sweet, savory, spicy, and tangy flavors. The dressing is creamy and zesty, while the mango and herbs add a burst of freshness. With crunchy cabbage, cucumber, and cashews for texture, this salad is a delightful meal or side dish. It’s quick to prepare and always a crowd-pleaser!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dressing:

• ¼ cup fresh squeezed lime juice

• ¼ cup fish sauce

• ¼ cup peanut butter

• 2 tablespoons brown sugar

• 1 tablespoon chili paste or chili crisp

• 1 teaspoon soy sauce

• 2 teaspoons freshly grated ginger

Salad:

• ½ small Savoy cabbage

• ½ small red cabbage

• ¼ red onion, sliced into thin slivers

• 1 bell pepper, sliced into thin matchsticks

• 1 baby cucumber, thinly sliced

• 1 mango, peeled and julienned

• 4 tablespoons chopped cilantro leaves

• 2 tablespoons chopped mint leaves

Garnish:

• ½ cup toasted cashews (see Notes)

directions

1. I start by making the dressing—combining the lime juice, fish sauce, peanut butter, brown sugar, chili paste, soy sauce, and grated ginger in a small saucepan or microwave-safe bowl. I heat it slightly to melt the peanut butter, then whisk everything together until smooth and well-emulsified. I set it aside to cool.

2. I remove the loose outer leaves from the cabbage and cut out the cores. Then I cut each half into quarters and thinly shred the cabbage using a mandoline slicer or a sharp knife. I add the shredded cabbage to a large bowl.

3. I add the red onion, bell pepper, cucumber, mango, cilantro, and mint to the bowl and toss everything together to combine.

4. I drizzle enough dressing over the salad to moisten it evenly, tossing to coat. I serve any extra dressing on the side if needed.

5. I transfer the salad to a serving bowl and garnish with more fresh herbs and the toasted cashews for crunch.

Servings and timing

This recipe makes 8 servings.

• Prep Time: 15 minutes

• Total Time: 15 minutes

storage/reheating

This salad is best served fresh, but I can store leftovers in an airtight container in the fridge for up to 1–2 days. The cashews may soften, but the flavors will still be vibrant.

FAQs

1. Can I use a different nut for garnish?

Yes! Cashews work beautifully, but I’ve also used toasted peanuts or almonds for a different texture and flavor.

2. What if I don’t have fish sauce?

I substitute with soy sauce or tamari for a vegetarian option, although it changes the flavor slightly.

3. Can I use a different fruit instead of mango?

Yes—pineapple, papaya, or even apple work well. They all add a fresh sweetness that complements the dressing.

4. Is this salad gluten-free?

Yes, as long as I use tamari or a gluten-free soy sauce substitute. The rest of the ingredients are naturally gluten-free.

5. How do I make it spicier?

I add more chili paste or chili crisp to the dressing, or sprinkle in some red pepper flakes for extra heat.

6. Can I prep this salad ahead of time?

I prep everything except the dressing and the cashews ahead of time. I store the salad in the fridge, then add the dressing and garnish right before serving.

7. Can I make the dressing without peanut butter?

Yes, I’ve swapped it for almond butter or sunflower seed butter for a similar creamy texture and flavor.

8. Can I make this salad vegan?

Yes! Use tamari and a vegan-friendly chili paste and opt for maple syrup instead of brown sugar for a vegan version.

9. What’s the best way to toast cashews?

I love to toast them in the microwave for a quick and easy method—just microwave them for about a minute on high, stirring halfway through.

10. Can I serve this as a main dish?

Absolutely! It’s filling enough as a main dish, especially with added protein like grilled tofu, chicken, or shrimp.

Conclusion

This Thai Mango Salad is a burst of flavor and freshness that’s perfect for warm days or any time I need a vibrant, healthy dish. The sweet mango, crunchy vegetables, and the creamy peanut-lime dressing make this salad feel special, and it’s simple enough to whip up in just 15 minutes. It’s always a crowd favorite and a versatile dish that works as a side or main course. Enjoy!

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