Thai mango salad is a refreshing and healthy dish that makes a great summer lunch or side dish. It's easy to throw together in 10 minutes with just a handful of ingredients. Loaded with fresh mangos, red peppers, red onions, cilantro, and peanuts, and tossed in a delicious creamy sesame dressing, this salad takes mangos to the next level with major flavour in every bite. For a more nutritious meal, I added pan fried tempeh cubes. Tempeh cubes can be substituted with firm tofu.
INGREDIENTS
⅓ cup toasted cashew nuts, chopped
1 mango (green or just ripe)
⅓ cup fresh chopped coriander
¼ cup chopped mint
2 tbsp lime juice
4 tsp sugar
4 tsp vegan fish sauce
1 tsp sesame oil
1 bird’s eye chilli, seeds removed, chopped
1 red chili, thinly sliced
1 small red onion, thinly sliced
1 tbsp olive oil
200 g soybean tempeh, cubed
HOW TO MAKE MANGO SALAD
1. Peel and julienne the mango.
Tip: use a potato peeler rather than a knife to peel the mango, as there’s less waste of the fruit’s flesh
2. In a large bowl, whisk together the coriander, mint, red chilli, lime juice, sugar, vegan fish sauce, and oil. Add mangoes, red chili, and onion, lightly tossing it in the mixture to coat all ingredients. Set aside in refrigerator.
3. Heat pan with oil. Panfry the tempeh until golden brown. Arrange on a plate and top it with the mango salad. When ready to serve, sprinkle with cashew nuts.
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