This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.

Thai Mango Salad with Peanut Dressing

head (about 7 ounces) butter leaf lettuce

red bell pepper,

ripe champagne mangos, diced

peanuts

cilantro

jalapeño, seeds

peanut butter

lime juice (about 2 to 3 limes)

tamari or soy sauce

apple cider vinegar

honey or maple syrup

sesame oil

garlic, pressed

red pepper flakes (if you like spice)

To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.

I just made this for lunch, and it was delicious!

This is super good.  I made it last night, used shredded cabbage instead of lettuce, added edamame, quinoa and matchstick carrots.  I doubled the dressing.

As usual your recipes never fail me! I am getting back to eating healthy after a small (in my eyes) break. I had to modify the recipe because I did not find any good mangoes. So I used pears and it still came out great! As always, thank you for the deliciousness!

I had a mango in the fridge when I saw this post, so I made it the same day and it really hit the spot.  I only had arugala and I didn't have a jalapeño, but it was still good.  Next time I'll try it as written.  I think the butter lettuce would be really good.

Hey Kate, love the recipe I've done it myself I do a something similar recipe couple additions. I use white soy sauce instead, to give a brighter color, I love using confit garlic to kill the bitterness. Do you just add the red pepper flakes for color in the dressing? Would you sub out that with the seeds you pulled out of the jalapeño to get the same effect as the red pepper flakes minus the color?

Made this (with pineapple, because it's what I had), and it was so perfect! Light and crunchy and spicy and wonderful. I can't wait for your cookbook to come out! I'll be ordering copies for myself and various and sundry family members and friends.

Oh my goodness this was DELICIOUS! Kind of confused adding those ingredients in the dressing together, but it was awesome. Love your salad/bowl recipes!

Loving the vibrant colours in these photos. We're definitely going to try this dish.

I got two days of really satisfying lunches for myself and my husband out of this recipe. The veggies held up nicely in the fridge and we poured on the dressing as we had each serving. I also added thinly sliced grilled chicken since we're not veg, but think the crispy tofu would be awesome if I was making this as a dinner salad and didn't need the protein to be ready to go out of the fridge.

This looks and sounds amazing! I love fruit in salads and this is a fab combo with peanuts and cilantro. Perfect for summer. Thanks for the inspiration. Really love all your amazing pictures! 
Greetings from Germany. :)
Elle

Kate, I've really loved trying out your recipes this summer! The salads and light dinners have been perfect for my quest to be healthy but not miserable. Thanks so much for your blog and your recipes - always my go-to for new ideas and inspiration!!!!

The only thing that disappoints is that we do not have leftovers (even with a full batch of crispy tofu and just two of us we devoured it!).  Love anything topped with your recipes for peanut sauce :-)

Do you think sesame dressing would be a good substitute for the peanut dressing?  Looking forward to try this one out!

Great great great salad Kate!!!
I have post it to many friends.
Adelaide Verona Italy

Delicious! I added some slivered snow peas along with some shredded carrots. Loved the peanut dressing...so comforting and satisfying! Definitely making this one again.

My husband made this for me for Mother's Day and it was soooo good and super refreshing! We just got your cookbook and I already have so many recipes marked to try!

Made this for my lunches for the week, and I just add fresh mango each day. I also added edamame and tempeh for some more protein, and changed the peanuts to cashews because of personal preference. So tasty- I especially love this dressing, and will be making this recipe again!

Slowly working through all your August recipes. Made this last night and decided to add buckwheat noodles which made it a perfect hearty entree for my hungry eaters!

thai mango salad with peanut dressing

Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $12.01 /serving

Author : Cookie and Kate

Ingredients

Instructions

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