Ingredients
Equipment
Method
Step-by-Step Instructions for Thai Mango Cucumber Salad
- Dice two ripe mangoes and one crisp cucumber into bite-sized pieces. Chop one red bell pepper and thinly slice half a red onion. Place all the chopped vegetables into a large mixing bowl.
- Finely chop a handful of fresh cilantro and add it to the mixing bowl with the other vegetables.
- In a small bowl, combine the juice from two limes, 2 tablespoons of fish sauce (or soy sauce), 1 tablespoon of honey, and a sprinkle of chili flakes. Whisk the ingredients until the honey is dissolved.
- Pour the dressing over the vegetable mixture in the large bowl. Gently fold to combine without mashing the mango pieces.
- Let the salad rest at room temperature for about 10 minutes to allow the flavors to meld.
- Toss the salad gently before serving. Serve it chilled or at room temperature, garnished with additional cilantro leaves.
Nutrition
Notes
Ensure that your mangoes are fully ripe for maximum sweetness and juiciness. Use gentle folding motions when mixing to retain texture. Allow resting time before serving for better flavor.
