The 10 Minute Vegan Thai Mango Salad Everyone’s Talking About | Sweet, Spicy & Vegetarian Meal

Packed with juicy mangoes, crunchy veggies, fresh herbs, and a zesty dressing, this vegan Thai salad is gluten-free, quick, and addictive!

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Prep Time: 5 minute
Cook Time: 5 Minute
Serves: 4

Ingredients For Thai Mango Salad
– 1 large mango
– 1 red bell pepper
– 1 red onion
– 1 carrot
– 1/2 cucumber
– 1/4 cup roasted chopped peanuts or cashews
– 2 tablespoons chopped cilantro
– 2 tablespoons chopped mint leaves

**For the Dressing**
– 2 tablespoons lemon juice
– 1 tablespoon chili oil
– 1 tablespoon maple syrup or sugar
– 1 small garlic clove, pressed
– 2 tablespoons soy sauce
– 1 garlic clove, peeled and grated

**For Garnish**
– Chopped peanuts or cashews
– Chopped mint and cilantro
– Chili oil

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Looking for a light, refreshing, and absolutely 
flavorful salad that’s perfect for summer or any   time you crave something tangy and crisp?
This Thai Mango Salad has your   name written all over it.
Made with juicy ripe mangoes,   crunchy veggies, fresh herbs, and a bold, zesty 
Asian-style dressing, it’s vegan, gluten-free,   and comes together in just 10 minutes.
Let’s get started by prepping   all our fresh ingredients.
First, take one large ripe or unripe mango,   peel it, and slice it into thin strips.
If you’re using a firm or raw mango,   a julienne peeler works perfectly here.
The goal is to get thin,   even pieces that soak up the dressing well.
Whether you’re serving it as a side dish,   a light lunch, or even as a main course, this 
vibrant Thai-inspired salad is sure to impress.  Now grab a red bell pepper and julienne it; this 
adds a beautiful crunch and a nice pop of color.  This salad is super versatile—you can 
add shredded red cabbage, bean sprouts,   or even grilled tofu or shrimp to make it a 
full meal. You can also prep the ingredients   ahead of time and store them separately.
Just toss everything together right   before serving to keep it crisp and fresh.
Next, slice one red onion as thinly as you can.  If raw onions are too sharp for your 
taste, soak the slices in cold water   for about 10 minutes to mellow the flavor.
Moving on to the carrot, use a julienne   peeler to create long, ribbon-like strips.
Hold the carrot in one hand and run the   peeler from top to bottom; this method is 
quick and gives the salad great texture.  Do the same with half a cucumber.
You don’t need to deseed it unless   the seeds are large and watery.
Here’s a quick tip: If you have   leftover pieces of carrot or cucumber that didn’t 
go through the peeler easily, just slice them thin   and save them for a slaw or stir-fry.
Nothing goes to waste, right?  With all our ingredients ready, 
it’s time to make the dressing.  In a small jar or bowl, combine two tablespoons of 
fresh lemon juice and one tablespoon of chili oil.  Add one tablespoon of maple syrup or sugar.
The sweetness from the maple   syrup balances everything.
Add 2 two tablespoons of soy sauce   add that rich, salty umami flavor.
Add in one small garlic   clove—either pressed or finely grated.
Also add the salt if your soy is not enough.  The lemon juice brightens up the salad, 
while the chili oil brings heat and depth.  Seal the jar and give it a good shake 
until everything is well blended.  If you don’t have a jar, a quick 
whisk in a bowl works just as well.  Now let’s bring it all together.
In a large mixing bowl, add your sliced mango.  Cucumber.
Carrot.  Red bell pepper.
Onion.  Add a quarter cup of roasted peanuts or 
cashews for a nutty crunch that perfectly   complements the soft mango and crisp veggies.
Then add chopped cilantro and chopped mint.  These herbs add that signature Thai 
freshness and a burst of aroma that   bring the whole salad to life.
Pour the dressing over the top and   gently toss everything together until 
it’s well combined and evenly coated.  Taste and adjust; maybe you want a little 
more lemon juice for extra tang or an extra   drizzle of soy sauce for more saltiness.
This is where you make it your own.  To finish, sprinkle more chopped peanuts 
or cashews over the top, add some more   mint and cilantro, and if you love spice, a final 
drizzle of chili oil really takes it up a notch.  And that’s it—your Thai Mango 
Salad is ready to serve.  It’s crunchy, juicy, tangy, sweet, 
spicy, and so refreshing in every bite.  If you enjoyed this Thai Mango Salad recipe, don’t 
forget to like this video, leave a comment below,   and subscribe for more easy, healthy, and 
flavor-packed recipes from around the world.  Thanks for watching.
Happy Cooking, see you next time!