Prepare the Salad Ingredients: Start by preparing all the vegetables and fruits. Peel and julienne the mangoes, slice the cucumber and red bell pepper thinly, and julienne the carrot. Thinly slice the red onion and chop the cilantro and mint leaves. If you prefer extra heat, slice the red chili peppers for added spice. Set aside all the ingredients in a large mixing bowl.
Make the Dressing: In a small bowl or jar, combine the lime juice, tamari or soy sauce, maple syrup or coconut sugar, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk well until the ingredients are fully combined and the dressing is smooth.
Assemble the Salad: Pour the dressing over the prepared vegetables and mangoes in the large mixing bowl. Toss everything gently to coat the salad with the dressing. Be careful not to mash the mango slices; just mix until everything is evenly coated.
Garnish and Serve: Sprinkle the salad with chopped cilantro and mint for a burst of freshness. Top with crushed roasted peanuts for a crunchy texture and extra flavor. If you like it spicy, add the sliced red chili peppers on top for a little heat.
Serve Immediately: The salad is best enjoyed immediately while the vegetables are fresh and crisp. You can serve it as a side dish or add it to your main meal for a complete, light, and refreshing meal.
Tips for Serving and Storing:
Serve Immediately: This salad is best served fresh because the crunchy vegetables retain their texture, and the dressing gives it a delicious, vibrant flavor. However, it can be stored in the fridge for up to 24 hours if needed.
Storing the Dressing Separately: If you’re preparing this salad ahead of time, store the dressing separately in an airtight container. Toss the salad with the dressing just before serving to keep the vegetables crisp.
Adjust Spice Levels: Feel free to adjust the amount of chili peppers according to your spice tolerance. If you prefer a milder flavor, you can omit the chili or use just a small amount.
Make it a Meal: Add some protein to make this salad a complete meal. Tofu or tempeh can be grilled or pan-fried and added on top of the salad for extra sustenance.
Variants:
Add Tofu or Tempeh: For extra protein, you can sauté or grill tofu or tempeh and toss it into the salad. The tofu can be marinated in some soy sauce, lime juice, and sesame oil to enhance its flavor.
Substitute the Peanuts: If you have a peanut allergy, you can substitute roasted peanuts with cashews, almonds, or sunflower seeds for a different crunch.
Add Avocado: For a creamy addition, dice an avocado and mix it in with the salad. The richness of the avocado pairs beautifully with the zesty flavors of the dressing.
Make it Gluten-Free: For a gluten-free version, ensure that you use tamari instead of regular soy sauce and check that the rice vinegar is gluten-free.
Spicy Mango Salad: Add more chili peppers or even a tablespoon of sriracha to the dressing if you like your salad with a more pronounced spicy kick.
FAQ:
Can I prepare this salad in advance? Yes, you can prep the ingredients a few hours ahead of time and store them separately in the fridge. Keep the dressing in a separate container and toss everything together just before serving.
Can I use frozen mangoes for this recipe? While fresh mangoes work best for this salad, you can use frozen mangoes if fresh ones are not available. Just make sure to thaw them before using and drain any excess liquid.
Can I make this salad without nuts? Absolutely! If you have a nut allergy or prefer a nut-free version, you can simply omit the peanuts or replace them with seeds such as pumpkin seeds or sunflower seeds.
What can I use if I don’t have tamari or soy sauce? You can substitute tamari or soy sauce with coconut aminos, which offers a slightly sweeter flavor and is also gluten-free. Alternatively, a mixture of miso paste and water can provide a similar salty umami taste.
Can I store leftovers? This salad is best served fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The vegetables may soften, but the flavors will still be delicious.
Conclusion: The Vegan Thai Mango Salad is a perfect combination of fresh ingredients, bold flavors, and healthy nutrition. Whether you’re looking for a light side dish, a vegan-friendly meal, or a vibrant salad to serve at your next gathering, this recipe ticks all the boxes. With its balance of sweet, salty, sour, and spicy flavors, it’s sure to be a hit at your next meal. Experiment with different variations, and enjoy the delicious, refreshing taste of Thailand in every bite!
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