Tangy Thai Green Mango Salad with Cilantro and Shallots
Equipment
- Cutting board and sharp knife To handle the precision slicing of mangoes and shallots.
- Vegetable peeler or julienne peeler Essential for getting those thin mango shreds.
- Mixing bowls (2) One for the salad and one for whisking the dressing.
- Mortar and pestle or small food processor To crush peanuts and blend dressing, though optional.
- Tongs or salad forks To toss everything evenly without bruising the herbs.
Ingredients
For the Salad
- 2 medium green unripe mangoes, peeled and julienned
- 1 small red chili or Thai bird’s eye chili finely sliced (adjust to taste)
- 1/4 cup shallots thinly sliced
- 1/4 cup fresh cilantro leaves roughly chopped
- 2 tablespoons roasted peanuts crushed
- 1/4 cup shredded carrot optional, for added color and crunch
- 1 tablespoon toasted sesame seeds optional
For the Dressing
- 3 tablespoons fresh lime juice about 2 limes
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or light brown sugar
- 1 teaspoon rice vinegar optional, for added tang
- 1/2 teaspoon chili flakes optional for more heat
- 1 tablespoon water to balance flavors if needed
Optional add-ins for variation: sliced cucumber, bean sprouts, shredded green cabbage, or thinly sliced green onions can be incorporated to give this a twist similar to a Thai chopped salad or Thai cucumber salad recipe.
Instructions
Prepare the Mangoes
- Peel the green mangoes with a vegetable peeler. Using a julienne peeler or a sharp knife, cut the mango into thin, matchstick-like strips. The green mango should be firm and not juicy—ideal for this salad. Place the strips into a large mixing bowl.
Slice and Dice
- Thinly slice the shallots and chili. Roughly chop the cilantro. If you’re using additional vegetables like shredded carrots or cabbage (to lean into a spicy Thai cabbage salad vibe), prep those as well.
Make the Dressing
- In a small bowl, whisk together lime juice, fish sauce, sugar, and rice vinegar. Taste and adjust the balance—adding more sugar if it’s too sour or more lime if it feels flat. Stir in chili flakes for extra spice, if desired.
Toss It All Together
- Pour the dressing over the mango mixture. Add the cilantro, sliced shallots, and chili. Toss gently using tongs or salad spoons to ensure the mango shreds are evenly coated without becoming mushy.
Finish with Crunch
- Top the salad with crushed roasted peanuts and toasted sesame seeds just before serving. This adds a wonderful texture and nutty contrast to the tangy flavors.