Vegan Thai Green Mango Salad Recipe
This thai mango salad is your best salad dish with the mix tastes of spicy, sweet, sour and salty.
Ingredients Needed
- 1 raw green mango
- 1 japanese cucumber (option: any cucumber you have)
- 1 carrot
- 1 red bell pepper
- 1 red onion
Sauce
- 2 tbsp soy sauce (option: tamari sauce or liquid aminos)
- 1 tbsp sugar
- 1 lime
- 1 clove garlic
- pinch of chili flakes
Instructions
- Peel the mango and cut into matchstick or cut with the aid of a mandoline slicer or a julienne peeler. Set aside.
- Wash cucumber, pat dry, and peel. Julienne and remove the seed part. Set aside.
- Wash red bell pepper and julienne, remove the seeds, and set aside.
- Wash carrot, peel, and julienne then set aside.
- If you wash all the vegetables and mango after cutting make sure to dry first before mixing all together.
- In a large bowl mix all the cut ingredients and set aside.
- Prepare the dressing by adding all the ingredients to a small bowl. Combine soy sauce, sugar, juice of lime, pinch of chili flakes, or use fresh chili and crushed garlic.
- Add sauce to your mango salad and mix well. Start with a few tablespoons first and do not pour all as it can be too salty.
- Serve and enjoy.
- Leftovers can be kept in an airtight container and will last for up to 3 days or more if placed in the fridge.
Video
Notes
- You may also try this recipe using green papaya (raw) or green apples
- You can use any sweetener of your choice from sugar to molasses or dates.
- For soy allergy, you can use liquid aminos and for gluten intolerant opt for GF tamari sauce or use a vegan fish sauce.
- You can use red bird’s eye chili or cayenne pepper and adjust the level of spiciness.
- Remove the seeds of the cucumber so it won’t be watery.
- I find this salad easier to eat with chopsticks than a fork.
Did you try this vegan thai green mango salad recipe? Snap a photo and tag me on Instagram @therunningbaker24 and #therunningbaker24
