Ingredients
Scale
- 1 large ripe Mango, peeled and diced
- 1 English Cucumber, thinly sliced
- 1/4 cup Red Onion, thinly sliced
- 1/4 cup Fresh Cilantro, chopped
- 2 tablespoons Lime Juice, freshly squeezed
- 1 tablespoon Fish Sauce
- 1 teaspoon Brown Sugar
- 1/2 Red Chili Pepper, finely chopped (optional)
Instructions
- Step 1: In a large bowl, combine the diced mango, sliced cucumber, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, and chili pepper (if using).
- Step 3: Pour the dressing over the mango and cucumber mixture.
- Step 4: Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Step 5: Stir in the chopped cilantro.
- Step 6: Serve immediately or chill for later. Enjoy!
Notes
- To keep your salad crisp, store it in an airtight container in the fridge for up to a day, but be aware it may get a little soggy over time.
- This salad is best served fresh and doesn't reheat well, so make only what you can enjoy in one go.
- Serve this vibrant salad as a refreshing side dish to grilled fish or chicken for a complete Thai-inspired meal.
- For a richer flavor, let the dressing sit for 10 minutes before tossing it with the other ingredients, allowing the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American