This vegan Thai Mango salad is a refreshing mix of ripe mangoes and crisp vegetables, tossed in a flavorful spicy peanut dressing.
easy to prepare, it’s perfect as a light meal or a vibrant side dish with tropical flavors that enliven any occasion.
Why You’ll Love This Recipe
- Combines sweet, tangy, and spicy flavors for balanced freshness.
- Raw vegetables and mango provide texture contrast and vibrant color.
- The peanut dressing adds rich, creamy depth and protein without animal products.
Vegan Thai Mango Salad with Spicy Peanut Dressing
Enjoy a fresh and vibrant vegan Thai mango salad combining ripe mango, crunchy vegetables, and a zesty, spicy peanut dressing perfect for a light meal or side.
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 ripe mangoes, peeled and julienned (about 2 cups, 300g)
- 1 medium carrot, peeled and julienned (about 1 cup, 120g)
- 1 small cucumber, julienned (about 1 cup, 120g)
- 1/2 red bell pepper, thinly sliced (about 1/2 cup, 75g)
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
- For the spicy peanut dressing:
- 1/4 cup creamy peanut butter (about 60g)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1/2 teaspoon red chili flakes (adjust to taste)
- 2–3 tablespoons warm water (to thin dressing)
Instructions
- Prepare the Vegetables and Mango Peel and julienne the mangoes, carrot, and cucumber into matchstick-size pieces. Thinly slice the red bell pepper. Combine all prepared vegetables and mango in a large mixing bowl.
- Make the Spicy Peanut Dressing In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and red chili flakes until well combined. Gradually add warm water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
- Assemble the Salad Pour the spicy peanut dressing over the mango and vegetable mixture. Toss gently but thoroughly to coat everything evenly. Sprinkle chopped cilantro and roasted peanuts over the top just before serving.
Helpful Tips
- Use ripe but firm mangoes to prevent the salad from becoming overly mushy.
- Adjust chili flakes to suit your preferred spice level.
- For gluten-free, use tamari instead of regular soy sauce.
- If allergic to peanuts, substitute with sunflower seed butter and seeds for similar texture and flavor.
Storage and Make-Ahead
Store leftover salad and dressing separately in airtight containers in the refrigerator.
Consume within 1 day for optimal freshness and food safety as raw mango and vegetables can lose texture.
Do not leave salad at room temperature for more than 2 hours.
Frequently Asked Questions
Can I prepare this salad in advance?
You can prepare the dressing ahead of time and keep it refrigerated for up to 3 days. However, toss the mango and vegetables with the dressing just before serving to maintain freshness and texture.
Is this recipe nut-free?
This recipe contains peanuts. If you need a nut-free option, substitute peanut butter with sunflower seed butter and use roasted sunflower seeds instead of peanuts.
What if I don't have fresh ginger?
You can substitute 1/4 teaspoon of ground ginger, but fresh ginger provides the best flavor and brightness.
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