Recipe: Thai Summer Salad

Ra Thai Salad

This Thai salad is a kaleidoscope of fun textures, colors and flavors. The sweet and salty hints are balanced by the sour from the mango and lime and the pungent heat from the shallot. It's highly addictive and sure to impress your guests.

I like to serve this salad in the summer when you need a recipe that refreshing and cooling. It's a great salad to serve with any Thai-inspired dinner, especially a spicy Thai curry. The best part is this recipe has few ingredients and it's very easy to make. The hardest part is slicing up the mango.

Mangoes can be cut in so many ways, I find the easiest way to cut a mango for this salad is to first peel it, then slice the flesh off the sides of the pit.

Here's how I do it.

1. Cut a thin slice off the top and bottom of the mango; this will make it easier to peel and will make the mango more stable when you stand it up on your cutting board.

2. Peel the skin off mango either using a knife or peeler. I find a "Y" shape peeler works best on mangoes.

3. Stand the peeled mango on your cutting board, with the widest sides of the mango pointing to the left and right of your cutting board. Then slice 1/4-inch thick slices off the right and left side of the mango until you reach the pit. Once you've taken off the bulk of the flesh, use a small knife to cut as much of the mango around the edges of the pit. Remember, more flesh off the pit means more mango slices in your salad.

4. Once you've sliced as much mango from the pit, slice the mango pieces into thin slices for the salad.

Mango Salad

Serves 4

1 tablespoon soy sauce

1 tablespoon lime juice, about 1 lime

1 tablespoon brown sugar

1/2 teaspoon salt

1 large mango (just ripe), peeled and sliced

1/2 red bell pepper, thinly sliced

1 shallot, thinly sliced

1/4 cup roasted unsalted peanuts, minced

1/4 cup cilantro leaves

1. In a medium sized bowl, whisk together soy sauce, lime juice, brown sugar and salt.

2. Add sliced mango, bell pepper and shallot. Gently toss.

3. Garnish with roasted peanuts and cilantro leaves.

Tasty tips

--Use an unripe or just ripe mango for this recipe. A very ripe mango will be too sweet to taste and too soft to slice.

--You can substitute unsalted cashews for the peanuts

--If you want to make this salad bigger and stretch the mango further, add some torn green leaf lettuce; there's more than enough dressing to coat the lettuce.


This article is written by Kary Osmond from FoodStyles Package and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to

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