1. Prepare the Salad Ingredients
- Peel and slice the mangoes into thin strips or small cubes.
- Julienne the carrot, cucumber, and red bell pepper.
- Chop the fresh herbs and green onions.
2. Make the Dressing
- In a small bowl, whisk together lime juice, tamari, maple syrup, sesame oil, ginger, garlic, and red pepper flakes.
3. Assemble the Salad
- In a large mixing bowl, combine the mango, cabbage, carrot, bell pepper, cucumber, cilantro, mint, and green onions.
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
4. Garnish & Serve
- Top with roasted peanuts or cashews and sesame seeds.
- Let the salad sit for 5-10 minutes to allow flavors to meld.
- Serve immediately and enjoy!
Serving Suggestions:
✅ Enjoy as a light lunch or side dish.
✅ Pair with grilled tofu, tempeh, or edamame for extra protein.
✅ Serve over rice noodles or quinoa for a heartier meal.
✅ Add avocado slices for extra creaminess.
Storage Tips:
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
- If making ahead, keep the dressing separate and add just before serving.
Variants & Add-Ins:
- Crunchier Texture: Add thinly sliced radish or jicama.
- Tropical Twist: Mix in diced pineapple or papaya.
- Extra Heat: Use more chili or a dash of sriracha in the dressing.
- Nut-Free: Swap peanuts/cashews for sunflower or pumpkin seeds.
FAQ:
Q: Can I use unripe mangoes instead?
Yes! Green (unripe) mangoes will add a tangier flavor, similar to Thai green mango salad.
Q: Can I make the dressing ahead of time?
Absolutely! Store it in the fridge for up to 3 days and shake well before using.
Q: Can I make this oil-free?
Yes! Just omit the sesame oil from the dressing—it will still be flavorful.
This Vegan Thai Mango Salad is a colorful, refreshing dish that’s packed with bold flavors and fresh ingredients. It’s light, nutritious, and perfect for any occasion. Try it today! 🥭🥗🌿
