Thai Mango Salad with Peanuts

Thai Mango Salad with Peanuts

  • Preparation 15 min
  • Servings 6

This fierce flavour party packs a punch with simple grocery store ingredients. Firm, ripe mangoes add fruity bite to cool cucumbers, sweet red bell peppers and crisp green onions. The tangy vinaigrette of fish sauce, rice vinegar and sugar plays perfectly with the crunchy roasted peanuts on top for a side salad save or light lunch.

Featured in RICARDO Magazine HOLIDAY 2018 (p. 46)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free



    • 3 tbsp (45 ml) vegetable oil
    • 1 tbsp (15 ml) fish sauce
    • 1 tbsp brown sugar
    • 1 tbsp (15 ml) rice vinegar
    • 2 ripe, firm mangoes, peeled and sliced into large julienne
    • 2 Lebanese cucumbers, sliced into large julienne
    • 2 green onions, thinly sliced
    • 1 red bell pepper, seeded and sliced into large julienne
    • 1/4 cup (10 g) cilantro, finely chopped
    • 1/4 cup (40 g) roasted peanuts, roughly chopped
    • 1/8 tsp red pepper flakes


Personal Note

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