Name: Mango Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 large ripe mango, peeled and sliced into thin strips; 1 English cucumber, thinly sliced or julienned; 1 small red onion, thinly sliced; 1 small red chili, thinly sliced (adjust to taste); 2 tablespoons fresh lime juice; 1 tablespoon fish sauce or soy sauce for a vegetarian version; 1 teaspoon maple syrup or honey; 2 tablespoons chopped roasted peanuts; 2 tablespoons chopped fresh cilantro; Optional: fresh mint leaves, sesame seeds for garnish

Description

This refreshing mango cucumber salad is perfect for summer, combining sweet and tangy flavors with a crunchy texture.

Ingredients

Scale

1 large ripe mango, peeled and sliced into thin strips
1 English cucumber, thinly sliced or julienned
1 small red onion, thinly sliced
1 small red chili, thinly sliced (adjust to taste)
2 tablespoons fresh lime juice
1 tablespoon fish sauce or soy sauce for a vegetarian version
1 teaspoon maple syrup or honey
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro
Optional: fresh mint leaves, sesame seeds for garnish

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Instructions

Prep your produce. Start by peeling the mango and slicing it into thin strips or matchsticks. Do the same with your cucumber. A julienne peeler or mandolin makes quick work of this, but a sharp knife does the job just fine. Thinly slice your red onion and chili.
Make the dressing. In a small bowl, whisk together lime juice, fish sauce (or soy sauce for a vegan version), and maple syrup or honey. Taste and adjust—you’re looking for a bright, tangy-sweet balance.
Toss it all together. In a large mixing bowl, combine the mango, cucumber, red onion, and chili. Pour over the dressing and toss gently to coat everything evenly.
Finish with toppings. Just before serving, sprinkle with chopped roasted peanuts and fresh cilantro. Add optional mint or sesame seeds if you like a bit more herbal aroma or nuttiness.
Chill or serve immediately. While this salad can be served right away, it benefits from 10–15 minutes in the fridge to let the flavors meld. It’s crisp, cool, and totally refreshing.

Notes

Adjust the heat level by varying the amount of chili used.
This salad is best enjoyed fresh but can be stored in the refrigerator for a day.

Prep Time: 15 minutes
Category: Salad
Method: Raw
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 8g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg