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In a large bowl, combine the mango, red bell pepper, carrot, red onion, cilantro, and mint (if using).
In a small bowl or jar, whisk together all dressing ingredients until well combined.
Pour the dressing over the salad and toss gently to coat.
Sprinkle with chopped peanuts and sesame seeds just before serving.
Serving and storage tips:
Serve immediately for maximum freshness and crunch.
Best enjoyed chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 24 hours. Note: the salad may lose some crunch after sitting.
Variations:
Add shredded purple cabbage for more color and crunch.
Swap mango with green papaya for a more traditional Thai-style twist.
Add cubed tofu or edamame for extra protein.
Use almond butter in the dressing for a creamier version.
FAQ:
Q: Can I use unripe mangoes?
A: Slightly underripe mangoes work well if you prefer a tangier flavor and firmer texture.
Q: What can I use instead of peanuts?
A: Cashews, sunflower seeds, or toasted almonds are great alternatives.
Q: Is this recipe spicy?
A: It can be, depending on the chili. Adjust the amount or omit it entirely if you prefer mild.
Q: Can I make this ahead of time?
A: Yes, but keep the dressing separate and mix just before serving to maintain the texture.
Q: Is this salad gluten-free?
A: Yes, as long as you use tamari instead of regular soy sauce.
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