Save This vibrant Thai Peanut Mango Veggie Salad is my favorite way to eat the rainbow and sneak extra veggies onto the table any time of year. Quick to throw together, it bursts with sweet mango, crunchy vegetables, and a creamy peanut dressing that hits all the right spicy:salty:tangy notes. Perfect as a light lunch or a side for your next Thai:inspired dinner spread.
I first made this salad for a summer picnic and watched it disappear before I could get seconds. Now my friends expect it at every potluck and I secretly hope for leftovers for lunch the next day.
Ingredients
- Mango: choose a ripe large mango for juicy sweetness avoid stringy or under ripe fruit
- Red bell pepper: gives color crunch and vitamin C look for a glossy firm pepper
- Purple cabbage: adds color and serious crunch tight heads mean freshness
- Carrots: bring vibrant color and subtle sweetness use pre:shredded for ease
- Cucumber: add cool crunch thin skin types like Persian or English work best
- Spring onions: bring gentle sharpness and freshness bright green tops are ideal
- Cilantro: provides citrusy herb brightness use only leaves not stems for best flavor
- Mint: optional for extra freshness choose small tender leaves for the best flavor
- Roasted peanuts: toss in for classic crunch be sure they are unsalted for balance
- Sesame seeds: extra texture and nutty finish white or black variety works
- Creamy peanut butter: opt for natural unsweetened remember to stir well before using
- Lime juice: fresh squeezed is best for bright zip heavy limes yield more juice
- Soy sauce or tamari: provides savory depth use tamari for gluten free needs
- Maple syrup or honey: both bring a mellow sweetness choose pure maple syrup for vegan
- Rice vinegar: adds tang select unseasoned for clean taste
- Toasted sesame oil: imparts a fragrant nutty aroma darker oils offer more flavor
- Garlic: fresh minced for bite skip jarred for real zing
- Fresh ginger: grated delivers warmth and spice peel before grating for smoothness
- Water: to thin the dressing filtered or bottled for clarity
- Red pepper flakes or Sriracha: entirely optional use for a little heat if you like
Instructions
- Prep the Vegetables:
- Begin by washing and drying all produce. Dice the mango into bite:sized cubes. Thinly slice the bell pepper and cucumber. Shred the cabbage and carrots either by hand or with a mandoline. Thinly slice the spring onions. Roughly chop the cilantro and the mint leaves if using. Pile everything into a large mixing bowl and gently toss to combine.
- Make the Peanut Dressing:
- In a small bowl whisk creamy peanut butter with fresh lime juice soy sauce or tamari maple syrup or honey rice vinegar and toasted sesame oil. Add the minced garlic and grated ginger. If you want a kick toss in a pinch of red pepper flakes or Sriracha. Gradually add water a tablespoon at a time while whisking until you get a smooth pourable consistency.
- Dress the Salad:
- Pour the peanut dressing evenly over the prepared vegetables and fruit. Using clean hands or salad tongs gently toss everything together until every bite is coated and glossy.
- Add Toppings:
- Scatter the roasted peanuts and sesame seeds evenly over the salad for crunch and extra flavor just before serving.
- Chill and Serve:
- For the brightest flavors serve immediately. If making ahead cover and refrigerate the salad for up to two hours which allows the flavors to meld together without losing texture.
Save I adore the way mango brings natural sweetness and juiciness to the salad. Every time I make it with my kids we end up sneaking mango cubes straight from the cutting board and turning salad prep into a joyful family ritual.
Storage Tips
Store any leftovers in a sealed container in the fridge for up to two days for best flavor and crunch. The vegetables will soften the longer they sit but the flavors deepen overnight. Give it a gentle toss before re serving and add extra peanuts for crispness if you like.
Ingredient Substitutions
Swap mango for pineapple or papaya if mango is unavailable or out of season for a tropical twist. Almond butter or cashew butter work just as well as peanut butter if you need to avoid peanuts. Use sunflower seeds in place of peanuts for a nut free crunch. Feel free to toss in edamame snap peas or diced radish for extra color and bite.
Serving Suggestions
This salad is dreamy on its own for a healthy lunch or as a vivid side to grilled proteins like tofu or shrimp. Scoop onto lettuce cups or spring roll wrappers for a fun party appetizer. Pair with chilled white wine or Thai iced tea for the full flavor experience.
Cultural and Historical Context
Inspired by classic Thai flavors this salad takes cues from Thai street food where bright herbs fruits bold dressings and layers of crunch are signs of freshness. While not traditional it captures the joyous balance of sweet tangy spicy and savory that defines Thai salads and peanut sauces. Making it at home means you can tweak it to your own taste.
Seasonal Adaptations
Swap in whatever is fresh carrots are always reliable but try crunchy snap peas in spring Hearty shredded kale stands up well for fall and winter In summer substitute juicy peaches or nectarines for mango if you wish For best flavor chop and toss herbs right before serving to keep them bright Crank up the heat with extra Sriracha or leave out spice entirely for kids Toss anything lingering in the fridge into this bowl
Success Stories
After bringing this salad to a neighborhood barbecue two different families asked for the recipe and now it is a runaway favorite at our summer block parties. One friend uses frozen mango cubes and swore the crowd never noticed. If you need a fast dish that always gets devoured this is it.
Freezer Meal Conversion
Since the salad is all about fresh crunch freezing is not recommended. However you can prep the peanut dressing ahead and freeze it in small portions the night before serving. Thaw and shake well before dressing fresh veggies for a nearly instant salad.
Save Savor each bite while the salad is fresh and crisp: leftover peanut dressing doubles as a dipping sauce for veggies or spring rolls.
Kitchen Questions
- → Can I substitute peanuts in this dish?
Yes, you can use cashews or almonds for a similar crunch and flavor if preferred.
- → How do I make this gluten-free?
Swap out the soy sauce for gluten-free tamari and check all packaged ingredients for allergens.
- → What proteins pair well as an addition?
Grilled tofu is a great vegan choice, while rotisserie chicken adds more protein for non-vegans.
- → Can this be prepared ahead of time?
It keeps well in the fridge for up to 2 hours. Add dressing just before serving for best texture.
- → How spicy is the peanut dressing?
The dressing is mild, but red pepper flakes or Sriracha can be added for extra heat if desired.