Tested till perfect Thai Mango Salad
Thai Mango Salad
Photography by Matthew Kimura

Thai Mango Salad

The traditional Thai salad is sweet and spicy, filled with finely chopped pork, dried shrimp, peanuts and chilies. Here, we've mixed the traditional with a few creative ideas of our own.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe4 out of 5 based on 65 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/2 cup 1/2cupcoarsely chopped peanuts
  • 2 2firm mangoes, (about 2 lbs/1 kg)
  • 1 1sweet red peppersweet red peppers
  • 2 2carrotcarrots, coarsely grated
  • 4 cups 4cupstorn mixed greens
  • 1/2 cup 1/2cupthinly sliced green onions
  • 2 tbsp 2tbspcoarsely chopped fresh mint


  • 1/4 cup 1/4cupvegetable oil
  • 1 tsp 1tspgrated lime rind
  • 2 tbsp 2tbsplime juice
  • 1 tbsp 1tbspfish sauce or soy sauce
  • 2 tsp 2tspgranulated sugar
  • 1 tsp 1tspminced hot pepper
  • 1/4 tsp 1/4tspeach salt and pepper
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In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.

Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.

Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.

Nutritional Information Per serving: about

cal 251 pro 5g total fat 15g sat. fat 2g
carb 28g fibre 5g chol 0mg sodium 403mg

% RDI:

calcium 6 iron 8 vit A 136 vit C 128
folate 34
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