Description
A refreshing no-cook Thai-inspired salad made with juicy mangoes, crisp cucumber, colorful vegetables, and a bold sweet-sour dressing perfect for hot summer days.
Ingredients
Scale
- 2 ripe mangoes, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Instructions
- Dice the mangoes, cucumber, and red bell pepper into even pieces.
- Thinly slice the red onion and chop the fresh cilantro.
- In a small bowl, whisk together lime juice, fish sauce, honey, and chili flakes.
- Add mangoes, cucumber, bell pepper, onion, and cilantro to a large bowl.
- Pour the dressing over the salad.
- Toss gently until everything is well coated.
- Let the salad rest for 10 minutes to allow flavors to meld.
- Serve fresh or slightly chilled.
Notes
Use ripe but firm mangoes for the best texture and balance of sweetness and crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: thai mango cucumber salad, mango cucumber salad, thai salad, summer salad, no cook salad