Green Mango Salad with Cilantro Vinaigrette
Bright, refreshing, and bursting with bold flavors, Green Mango Salad with Cilantro Vinaigrette is the ultimate combination of crisp textures and zesty dressing. This vibrant salad features thinly julienned green mangoes, carrots, cucumbers, and red bell peppers, balanced by the aromatic addition of fresh cilantro and mint. A tangy, homemade cilantro vinaigrette made with lime juice, honey, and a hint of red chili flakes ties everything together for a perfectly balanced bite. Toasted peanuts add a satisfying crunch, making this dish as texturally exciting as it is flavorful. Quick to prepare in just 20 minutes, this salad is a showstopper that shines as a light appetizer or refreshing side dish for any meal. Perfect for lovers of Thai-inspired flavors, this recipe is as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 medium-sized Green mango
- 1 medium-sized Carrot
- 1 medium-sized Cucumber
- 1 medium-sized Red bell pepper
- 0.5 medium-sized Red onion
- 1 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 0.25 cup Unsalted roasted peanuts
- 3 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Fresh ground black pepper
- 0.25 teaspoon Red chili flakes
Instructions
Peel the green mangoes, carrot, and cucumber. Thinly julienne the green mangoes, carrot, cucumber, and red bell pepper. Transfer them to a large mixing bowl.
Thinly slice the red onion into half-moon shapes and add it to the bowl with the julienned vegetables.
Roughly chop the fresh cilantro and mint leaves, reserving a few leaves for garnish, and add them to the mixing bowl.
In a small dry skillet over medium heat, lightly toast the roasted peanuts for 1-2 minutes until fragrant. Remove from heat, let them cool, and roughly chop. Set aside for garnish.
Prepare the cilantro vinaigrette by blending together the remaining cilantro (1/2 cup), lime juice, olive oil, honey, garlic clove, salt, black pepper, and red chili flakes in a blender or food processor until smooth. Adjust seasoning to taste.
Pour the cilantro vinaigrette over the salad ingredients in the bowl. Toss gently but thoroughly to combine and coat the vegetables evenly in the vinaigrette.
Transfer the salad to a serving plate or bowl, sprinkle the chopped peanuts on top, and garnish with the reserved cilantro and mint leaves.
Serve immediately as a fresh appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 119.0 g | 43% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 76.0 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3028 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
