Description
This Thai Mango Cucumber Salad is a refreshing, vibrant dish made with juicy mango, crisp cucumber, and a zesty lime dressing. It’s quick, healthy, and perfect for summer meals, BBQs, or light lunches.
Ingredients
Scale
- 2 ripe mangoes, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Instructions
- In a large bowl, combine diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce, honey, and chili flakes.
- Pour the dressing over the salad.
- Toss gently to combine without mashing the mango.
- Let the salad sit for 10 minutes to allow flavors to blend.
- Serve chilled or at room temperature.
Notes
- Use ripe but firm mangoes for the best texture.
- Adjust chili flakes to control spice level.
- Substitute soy sauce for fish sauce if needed.
- Best enjoyed fresh but can be stored for up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 Serving
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg