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–+ servings

Thai Mango Cucumber Salad

A refreshing and vibrant salad combining sweet mango, crunchy cucumber, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups cucumber sliced thin
  • 1 cup mango diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
Dressing Ingredients
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar or honey
  • 1 teaspoon sesame oil
  • 1 teaspoon chili flakes adjust to taste

Method
 

Prepare the Salad
  1. In a mixing bowl, combine the sliced cucumber, diced mango, red bell pepper, red onion, and chopped cilantro.
  2. Toss the ingredients gently to mix them evenly.
Make the Dressing
  1. In a small bowl, whisk together the lime juice, fish sauce, sugar, sesame oil, and chili flakes until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss to coat all the ingredients evenly.
  2. Serve immediately or chill for 15 minutes before serving for enhanced flavors.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gFiber: 3gSugar: 10g

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 1 day. Adjust the spice level by adding more or less chili flakes.

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