Prepare the Mango and Carrots. The key to this salad is in the textures. Use a sharp knife or a julienne peeler to create long, thin strips of mango and carrot. This not only makes the salad look beautiful but also ensures each bite is tender and juicy.
If you’re using a firm green mango, the result will be tangy and refreshing — perfect for those hot summer days when you crave something light yet satisfying.
Chop the Herbs and Peanuts. Roughly chop the cilantro and mint leaves. These fresh herbs add a burst of brightness and balance the rich flavours of the dressing.
Lightly crush the roasted peanuts with a knife or mortar and pestle for a satisfying crunch.
Make the Vegetarian Dressing. In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, sugar, chili flakes (or fresh chili), ginger, garlic, and sesame oil. This dressing is the heart of the salad — a perfect harmony of spicy, sour, salty, and sweet.
Taste and adjust the balance to your liking. Thai cuisine is all about finding that magical equilibrium!
Toss the Salad. In a large mixing bowl, combine the shredded mango, carrot, sliced bell pepper, cucumber, green onions, chopped herbs, and peanuts. Pour the dressing over and toss gently to coat every strand in that zesty, addictive sauce.
Let the salad sit for 5–10 minutes. This allows the flavors to meld and the mango to soak up the dressing — creating a depth of flavor that’s truly irresistible.
