Thai Inspired Cucumber Mango Salad
 
Prep time
Total time
 
A splendidly simple summer salad featuring plump juicy mango and crunchy cucs wrapped in a tangy-delicious Thai dressing ❥
Author:
Serves: 4
Ingredients
  • For the Thai Dressing:
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fish sauce or vegan alternative
  • 2 tsp low-sodium tamari or soy sauce
  • 1 tsp sesame oil
  • 1 or 2 garlic cloves, minced (i use 2, we like garlic)
  • 1 Thai chili pepper (Bird's eye chili), stemmed, sliced lengthwise, partially seeded and finely chopped*
  • 1 Tbsp cilantro, finely chopped + more for garnish
  • 1 Tbsp coconut sugar or brown sugar
  • For the Cucumber Mango Salad:
  • 2 organic English cucumbers, washed & sliced (i leave skin on)
  • 1 large ripe and juicy mango, peeled & diced (ish)
  • ⅓ (or so) medium sized red onion, thin sliced
  • *Thai Chili Peppers are hot (50K+ Scoville Scale) -- i like to partially seed -- if you are unfamiliar and/or prefer something milder, serrano or jalapeño pepper (use half) would work fine here -- you could also just use ½-1 tsp red chili pepper flakes to preference or skip the heat all together.
Instructions
  1. For the Thai Dressing: in a small jar (with fitted lid), combine: lime juice, fish sauce (or alternate), tamari or soy, sesame oil, garlic, pepper of choice, cilantro and sugar - replace lid and shake well, store in fridge until ready to use.
  2. For the Salad: place the sliced cucumber, mango and red onion in a serving bowl and toss gently to combine taking care not to mash the mango.
  3. When you're ready to serve, give the Thai dressing another good shake before pouring over salad -- mix to combine and add any optional garnishes for service: fresh cilantro, fine chopped peanuts, sesame seeds, etc.
  4. Dressing Make-Ahead: make the Thai Dressing ahead of time and simply store in an airtight container in fridge (I would leave out the fresh cilantro until day of, otherwise all the other elements will do just fine for a couple days in fridge). You could also probably get away with prepping the cucs, mango and onion up to 1 day ahead or morning of - stored in separate airtight containers in the fridge.
  5. enjoy!
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2023/07/thai-inspired-cucumber-mango-salad.html