Thai Mango Salad with Peanut Dressing
This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Ingreadient
- 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″ long pieces
- 3 ripe champagne mangos, diced
- ½ cup thinly sliced green onion (both green and white parts)
- ⅓ cup chopped roasted peanuts
- ¼ cup chopped fresh cilantro
- 1 medium jalapeño, seeds and membranes removed, finely chopped
- ¼ cup creamy peanut butter
- ¼ cup lime juice (about 2 to 3 limes)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic, pressed or minced
- Pinch of red pepper flakes (if you like spice)
Direction
- To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
- To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
- When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.
