Authentic Thai Mango Salad Recipe
Authentic Thai mango salad recipe ready in 15 minutes with a quick and easy dressing. Bold, fresh, gluten free, and full of flavor.
Equipment
- Sharp knife or julienne peeler (for slicing the green mango)
- Large mixing bowl
- Spoon or spatula (for mixing)
Ingredients
- 1 tbsp palm sugar, chop to measure
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice, optional, see notes
- 2 tsp dried chili flakes, adjust to taste
- 7 oz or 1 cup green mango, shredded
- 1/3 cup shallots, thinly sliced
- 2 tbsp roasted peanuts
- 2 tbsp dried mini shrimp, optional
- 1.5 oz crispy fish skin, optional, see notes
Instructions
- In a large mixing bowl, combine palm sugar, dried chili flakes, lime juice, and fish sauce. Stir until the sugar is fully dissolved.
- Add shredded green mango, roasted peanuts, and shallots. If using, add dried shrimp and crispy fish skin. Toss gently until everything is evenly coated and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Crispy fish skin - If you can't find this, you can add dried mini shrimp for a traditional substitute. You can also add a different protein like grilled chicken or shrimp.
- Fresh lime juice - Only needed if your mangoes aren’t very sour.
Calories: 166kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 758mg | Potassium: 399mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1672IU | Vitamin C: 40mg | Calcium: 42mg | Iron: 1mg
