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Thai Mango Salad with Peanut Dressing Recipe

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4.1 from 42 reviews

This vibrant Thai Mango Salad with Peanut Dressing is a refreshing, colorful dish combining crisp butter leaf lettuce, sweet ripe mangos, crunchy peanuts, and a zesty peanut dressing infused with garlic, lime, and a hint of spice. Perfect for a light lunch or as a side dish, it comes together in just 20 minutes and offers a delightful balance of sweet, tangy, and savory flavors with a satisfying crunch.

Ingredients

Salad Ingredients

  • One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces
  • 1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
  • 3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
  • ½ cup thinly sliced green onion (both green and white parts)
  • ⅓ cup roughly chopped roasted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Dressing Ingredients

  • ¼ cup creamy peanut butter
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon + 1 teaspoon maple syrup or honey
  • 2 cloves garlic, pressed or minced
  • Pinch of red pepper flakes (if you like spice)
  • ¼ cup lime juice (about 2 to 3 limes)

Instructions

  1. Assemble the Salad: In a large serving bowl, combine the chopped butter leaf lettuce, thinly sliced red bell pepper, diced ripe mangos, sliced green onions, roughly chopped roasted peanuts, chopped cilantro, and finely chopped jalapeño if using. Gently toss to mix the salad ingredients evenly.
  2. Prepare the Dressing: In a liquid measuring cup or small bowl, combine the creamy peanut butter, tamari or soy sauce, maple syrup or honey, pressed garlic, and optional red pepper flakes. Use a whisk or fork to stir the mixture until well blended and smooth.
  3. Add Lime Juice: Gradually whisk in about half of the lime juice to the dressing until it becomes creamy. Then whisk in the remaining lime juice. Continue whisking until the dressing is fully blended, creamy, and has a smooth consistency. Taste the dressing, and if it tastes too tart, add another teaspoon or so of maple syrup to balance the flavors.
  4. Toss and Serve: When ready to serve, drizzle the peanut dressing over the salad. Toss thoroughly to coat all the ingredients evenly in the dressing. Serve immediately for the best texture and freshness. Store any leftovers with the dressing kept separately in the refrigerator for up to 4 days.

Notes

  • You can substitute tamari with soy sauce if you do not require a gluten-free option.
  • Adjust the amount of jalapeño and red pepper flakes to control the spice level according to your preference.
  • This salad is best served fresh but can be prepared in advance by storing the dressing and salad components separately to maintain crispness.
  • Use Ataulfo mangos for the best balance of sweetness and creaminess; other mango varieties can be used if unavailable.
  • For a vegan option, use maple syrup instead of honey in the dressing.

Find it online: https://justsosavory.com/thai-mango-salad-with-peanut-dressing-recipe/