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How to Make Thai Mango Salad | Quick Salad Recipe | Low Carb Recipe | Diet Recipes | Payal’s Passion

Thai Mango Salad is one of the easiest and the fastest Salad Recipes. It is a Thai-inspired mango salad.  On a hot summer day this recipe is your choice for a delicious and light meal. Though a salad but this recipe balances the sweetness and love of the mangoes with the sourness of the lemon juice and the tingling of the chilies. The softness of the mango contrasts to the crackle and crunch of the other vegetables used. This is a low carb food recipe and yet has all the flavors you will need.

The basic ingredients Ripe Mangoes (you can use partially ripe or unripe raw mangoes too), onion, capsicum & carrot. Lettuce and nuts are an optional add-on. The vegetables are all julienned. The dressing is made up with Olive Oil, Garlic, Brown Sugar, Salt, Sesame Seeds, Chili Flakes, Lemon Juice & Soya Sauce.

You can use seasonal sweet fruits too if mango is not available. Variation to the ingredients is absolutely ok as per your taste and availability.

So without further delay let us start making this mouth-watering, finger-licking & yummalicious Thai Mango Salad.

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Summer Special Thai Mango Salad Recipe
This Thai Mango Salad is the best summer salad recipe. It is refreshing, filling and nutritious at the same time. Follow this Step-By-Step recipe to make this succulent and luscious salad at your home.
Instructions
  1. To a mixing bowl add 1 Pcs Julienne Onion, 1 Pcs Julienne Carrot, 1 Pcs Julienne Capsicum & 1 Pcs Julienne Mango.
  2. Now using a fork mix everything using a very light hand. After mixing set it aside and let us prepare the dressing.
  3. To prepare the dressing, heat 1 Tbsp. Olive Oil in a Tampering Pan. Remove the pan when the oil heats up.
  4. Now to this hot oil, immediately add 8-10 crushed garlic cloves, 1 Tsp. White Sesame Seeds, ½ Tsp. Red Chili Flakes, 1 Tsp. Regular Salt & 2 Tsp. Brown Sugar. Mix well & add lemon juice from 2 lemons & mix well again.
  5. Finally add 1 Tbsp. Soya Sauce & mix well again. Our dressing is ready.
  6. Now add the dressing to the mixing bowl & using two forks, mix well.
  7. Now, after mixing and before serving refrigerate the salad for 15 to 20 minutes.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Add the ingredients to oil immediately after you take the oil off the heat.
  2. Refrigerate for 15 to 20 minutes before serving.

Tricks: Add Julienne vegetables of your choice.

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