Save This vibrant Thai Peanut Mango Veggie Salad brings together juicy mango, crisp veggies, and a Thai-inspired peanut dressing for a bowl that is equal parts refreshing, colorful, and satisfying. It is perfect for summer picnics, lunches, or anytime you crave a burst of sweet, tangy, and crunchy flavors.
I love making it ahead and watching the flavors meld in the fridge it is always a hit. Whenever I bring this salad to a potluck or picnic it is the first thing gone My friends always ask for the recipe and cannot believe it comes together so quickly.
Ingredients
- Mango: ripe and diced this is the heart of the salad choose a slightly soft fragrant fruit for best sweetness
- Red bell pepper: adds vivid color and crunch pick peppers that feel heavy and glossy for freshness
- Purple cabbage: shredded for a pop of color and a crisp bite look for tightly packed heads
- Carrots: shredded for sweetness and crunch fresher carrots are the ones with bright smooth skin
- Cucumber: thinly sliced for coolness and extra crunch try to choose a seedless English cucumber if you can
- Spring onions: sliced to give a fresh bite and subtle zippy flavor choose ones with crisp vibrant greens
- Cilantro leaves: chopped for herbal brightness bright green sprigs are the most flavorful
- Mint leaves: optional for cool aroma and flavor I only add them when I want something super refreshing
- Roasted peanuts: chopped for roasted nutty crunch choose unsalted dry roasted for fuller flavor
- Sesame seeds: optional but add a subtle nutty finish and pretty garnish use toasted white or black
- Peanut butter: creamy base for the dressing use natural smooth peanut butter for best taste
- Lime juice: for tang always use fresh limes the bottled kind will not taste the same
- Soy sauce or tamari: for umami depth tamari is gluten free
- Maple syrup or honey: for balancing sweetness I love maple for a plant based touch
- Rice vinegar: for brightness choose unseasoned for pure flavor
- Toasted sesame oil: for subtle smokiness just a splash makes the dressing extra aromatic
- Garlic and ginger: minced and grated for fresh sharp depth the sharper the better for zing
- Water: to thin out the dressing a tablespoon at a time adjust for your preferred consistency
- Red pepper flakes or Sriracha: optional for heat add to taste if you like a little kick
Instructions
- Prep the Fresh Ingredients:
- Dice the ripe mango into bite sized cubes thinly slice the bell pepper and cucumber and shred the cabbage and carrots I like to keep all slices similar in size for balance Thinly slice the spring onions and chop the cilantro and mint if using
- Mix the Salad Base:
- Place all the chopped vegetables mango and herbs into a large mixing bowl Gently toss them together with your hands or salad servers until everything is evenly combined
- Make the Peanut Dressing:
- In a small bowl add the peanut butter fresh lime juice soy sauce or tamari maple syrup rice vinegar toasted sesame oil minced garlic grated ginger and pepper flakes if using Whisk vigorously until smooth Add water a tablespoon at a time whisking in between until the dressing reaches a creamy pourable consistency
- Combine Salad and Dressing:
- Pour the creamy peanut dressing over the salad Toss with large spoons or clean hands until every bite is coated with dressing For best results toss gently so you do not mash the mango
- Add Toppings and Serve:
- Sprinkle the chopped roasted peanuts and sesame seeds over the top right before serving Serve immediately for crunch or chill for up to two hours to let flavors come together
- Store Leftovers:
- If you have extra salad cover it tightly and refrigerate Use within a day so the veggies stay crisp
Save I always look forward to slicing into a ripe mango each summer It brings back memories of sharing fruit on humid afternoons at my grandmother’s house The sweet mango in this salad always makes the whole dish shine and reminds me of those joyful days in her sunny kitchen.
Storage Tips
Store the salad in an airtight container in the fridge but know that the mango will soften as it sits I like to keep toppings like peanuts and sesame seeds separate so they stay crisp If prepping ahead toss the dressing in right before serving to keep the vegetables bright and crunchy
Ingredient Substitutions
Swap the peanut butter for almond butter or sunbutter if you need a peanut free version If you are out of maple syrup honey also works or leave it out for a less sweet finish Change up the veggies with what is in season chopped snap peas radishes or even julienned zucchini are great extras
Serving Suggestions
This salad shines as a light lunch topped with crispy tofu or as a side for grilled shrimp or chicken It pairs beautifully with Thai iced tea or a chilled Sauvignon Blanc When I serve it family style I always double the recipe it disappears quickly
Cultural History
While this salad takes inspiration from Thai flavors it is more of a creative fusion than a traditional recipe Thai cooking often highlights sweet savory sour and spicy all at once and the peanut dressing here channels those classic flavor harmonies The mix of herbs and fresh produce keeps the spirit authentically vibrant and full of joy
Seasonal Adaptations
For spring try sugar snap peas and radish slices Summer is perfect with ripe mango and cucumber In fall use julienned apple and daikon radish for a unique twist
Success Stories
Many home cooks tell me how this salad has become their go to for gatherings The colors alone make it a showstopper at any table My sister once served it at a family reunion and even the pickiest kids came back for seconds
Freezer Meal Conversion
This salad is best fresh and not suitable for freezing because the vegetables and mango will lose their crisp texture However you can prep the dressing in advance and freeze it in portions Thaw the dressing overnight and toss with fresh chopped veggies on serving day
Save This Thai Peanut Mango Salad makes every table brighter Serve chilled for best flavor and enjoy the colorful crunch in every bite.
Recipe Guide
- → What vegetables work well in a Thai peanut mango veggie salad?
Popular choices include shredded cabbage, carrots, diced mango, bell pepper, cucumber, and spring onions for crunch and color.
- → How do you make a creamy peanut dressing?
Combine peanut butter, lime juice, soy sauce, sweetener, rice vinegar, sesame oil, garlic, ginger, and a splash of water. Whisk until smooth.
- → Can I make this salad ahead of time?
Yes, you can prepare it up to 2 hours in advance. Refrigerate after mixing for best flavor melding and crispness.
- → Are there common allergen concerns?
The salad contains peanuts and soy. For gluten-free, use tamari instead of soy sauce, and check labels for allergens.
- → What substitutions work for peanuts or protein?
Cashews or almonds replace peanuts well. For extra protein, add grilled tofu or cooked chicken if desired.
- → What kitchen tools are needed?
You’ll need a large bowl, small bowl, whisk, chef’s knife, and cutting board for prep and mixing.