Name: Thai Mango Salad with Peanut Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces; 1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces; 3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced; ½ cup thinly sliced green onion (both green and white parts); ⅓ cup roughly chopped roasted peanuts; ¼ cup chopped fresh cilantro; 1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice); ¼ cup creamy peanut butter; 1 tablespoon tamari or soy sauce; 1 tablespoon + 1 teaspoon maple syrup or honey; 2 cloves garlic, pressed or minced; Pinch of red pepper flakes (if you like spice); ¼ cup lime juice (about 2 to 3 limes)

Thai Mango Salad with Peanut Dressing

This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.

20 min total 20 min prep 4 250 cal

Instructions

Tap a step to mark it done

1 To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
2 To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.
3 Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.
4 When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.