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–+ servings

Thai Mango Cucumber Salad

A vibrant and refreshing salad featuring ripe mangoes, crisp cucumbers, and bold flavors, perfect for hot days or potlucks.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Salad Ingredients

  • 2 ripe mangoes, diced Choose ripe mangoes for maximum sweetness.
  • 1 large cucumber, diced Add fresh just before serving to maintain crunch.
  • 1 red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped Feel free to substitute with mint or basil.

Dressing Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce Substitute with soy sauce for vegan option.
  • 1 tablespoon honey
  • 1/2 teaspoon chili flakes (optional) Adjust for spice preference.

Instructions

Preparation

  • In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
  • In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
  • Pour the dressing over the salad and toss gently to combine.
  • Let the salad sit for about 10 minutes to allow the flavors to meld.
  • Serve chilled or at room temperature.

Notes

Serve this salad as a standalone dish or alongside grilled meats and seafood. For a twist, serve in lettuce cups. Store leftovers in an airtight container in the refrigerator for 1-2 days.