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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

Kelly Jensen
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
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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

  • Mixing Bowls

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
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