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Thai Mango Salad With Cashews Recipe

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This easy Thai mango salad with cashews recipe is a sweet & savory salad – bright, fresh, and juicy! A fantastic appetizer or side salad for entertaining, potlucks, or get-togethers.

In just 10 minutes, you can make this tasty ripe mango salad with fresh greens, bell peppers, cashews, and a tangy lime vinaigrette dressing. I love serving this salad with a good vegetarian Pad Thai for a tasty dinner.

Thai mango salad with cashews ripe mangoes red onion bell pepper and a tangy lime dressing over mixed greens on a white plate

We recently enjoyed a dinner at one of our favorite Thai restaurants Siam Lotus. On a whim, we ordered the Thai mango salad and it was unbelievable – so good that I had to make it at home and share it with all of you!

While most Thai mango salads are made with green mangoes, the dish at Siam had juicy ripe yellow mangoes, sweet and delicious. It was the perfect start to our meal, and when I made it at home it was just as delicious. My copy-cat Thai-inspired mango salad had all the sweetness and tangy flavor of the restaurant dish, for a fraction of the cost to make it!

This Thai Mango Salad with Cashews Recipe Is

  • Bright
  • Sweet
  • Fresh
  • Juicy
  • Tasty
  • Easy to Make
  • Ready in 10 Minutes
ripe mango salad yellow mangoes with sliced onions and cilantro on two plates vegetarian salad ideas

Ingredients In Thai Mango Salad with Ripe Mangoes

  • Mangoes – while many mango salads are made with unripe mango in Thai cuisine, I found that using juicy mangoes that were perfectly ripe made this recipe shine. Just like how they serve the salad at my favorite Thai restaurant.
  • Leafy Greens – I used a spring mix lettuce at the base.
  • Red Bell Pepper – thin strips of red peppers give this salad a little added sweetness
  • Red Onions
  • Fresh Cilantro – the fresh herbs give this salad a delicious flavor.
  • Cashews
  • Lime dressing – made with fresh lime juice, soy sauce, brown sugar, garlic, extra virgin olive oil, and a little optional sriracha for heat.

Favorite Salad Add-Ins

If you want to mix up the ingredients in this salad side dish, here are a few options! 

  • Mango – the traditional way to serve this salad is to slice unripened mangoes with a vegetable grater. You can make this with tart green mangoes instead of ripe.
  • Peppers – if you like your salad a little extra spicy, you can add fresh jalapeno peppers, sliced Thai chilis, or a little extra sriracha or red pepper flakes in the dressing.
  • Traditional Thai mango salad calls for fish sauce, but I chose soy sauce instead to keep it vegan/vegetarian. You can use a gluten free soy sauce substitute like tamari or coconut aminos.
  • Substitute peanuts for cashews for a crunchier nuttier flavor.
  • Instead of red onion, you can use green onions or yellow onion.
  • Swap olive oil for a peanut oil or vegetable oil as great substitutes.
  • Top with cooked protein to make this a complete meal – add tofu, grilled shrimp, or cooked chicken if desired.
a bed of greens with juicy mangoes on top and cashews with fresh cilantro leaves and thin sliced red onions

How To Make Thai Salad with Ripe Mangoes

  1. On a plate or in a large bowl, add the greens.
  2. Top the greens with fresh mango cubes, red bell pepper, sliced onion, fresh cilantro, and cashews.
  3. To a separate mixing bowl, add the dressing ingredients: the extra virgin olive oil, fresh lime juice, minced garlic, brown sugar, soy sauce, and sriracha. Mix well to combine and pour over the rest of the ingredients in the mango salad.
  4. Serve immediately, store leftover salad in an airtight container and refrigerate for up to 1 day.

Dietary Modifications

This recipe is vegan and vegetarian, and does not contain meat.

To make this recipe gluten free, substitute the soy sauce for a gluten free alternative like tamari or coconut aminos. Always make sure you are using certified gluten free ingredients before cooking.

For a refined sugar free version – omit the brown sugar and use a natural sweetener like maple syrup, coconut sugar, honey, or agave nectar for this sweet & savory dressing.

Serving Thai Salad

Aside from being a appetizer or starter, this easy mango salad makes a delicious light meal. It’s the perfect balance of sweet and savory, and can be enjoyed all year long. I love this on a hot summer’s day, or even in the winter when bright fresh fruits are so enjoyable.

It’s the perfect dish to serve to company, the sweet tart taste of the salad has amazing Thai flavors.

sweet and spicy thai mango salad with jalapeno peppers and sriracha lime dressing on a plate

More Tasty Mango Recipes You’ll Love

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Thai mango salad with cashews ripe mangoes red onion bell pepper and a tangy lime dressing over mixed greens on a white plate

Thai Mango Salad with Cashews

This easy Thai mango salad recipe is a sweet & savory salad – bright, fresh, and juicy! A fantastic appetizer or side salad for entertaining, potlucks, or get-togethers.
5 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine American, Thai
Servings 4 servings
Calories 310 kcal

Equipment

Ingredients
  

For the Mango Salad

  • 2 large mango peeled with pit removed
  • 4 cups leafy greens I used spring mix
  • 1 red bell pepper
  • 1/2 medium red onion thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup cashews

For the Lime Dressing

  • 1/4 cup extra virgin olive oil
  • 2 limes juiced, about 1/4 cup
  • 1 clove garlic minced
  • 1 tablespoon brown sugar
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sriracha optional for a little heat

Instructions
 

  • On a plate or in a large serving bowl, add the greens.
  • Top the greens with fresh mango cubes, red bell pepper, sliced onion, fresh cilantro, and cashews.
  • To a separate mixing bowl, add the dressing ingredients: the extra virgin olive oil, fresh lime juice, minced garlic, brown sugar, soy sauce, and sriracha. Mix well to combine and pour over the mango salad.
  • Serve immediately, store leftover salad in an airtight container and refrigerate for up to 1 day.

Notes

Dietary Modifications
This recipe is vegan and vegetarian, and does not contain meat.
To make this recipe gluten free, substitute the soy sauce for a gluten free alternative like tamari or coconut aminos. Always make sure you are using certified gluten free ingredients before cooking.

Nutrition

Calories: 310kcalCarbohydrates: 31gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 73mgPotassium: 471mgFiber: 4gSugar: 20gVitamin A: 2658IUVitamin C: 96mgCalcium: 42mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 2 votes (1 rating without comment)

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