If you’ve ever found yourself overwhelmed by the mundane, weighed down by the same old greens and dressings, then let me tell you about a salad that might just change your life—or at least your lunch. Enter the Spicy Thai Mango Salad: a whirlwind of vibrant colors and tangy tastes that’ll dance on your tongue like a lively street festival. I stumbled upon this recipe during a hot summer afternoon when the heat was unbearable, and all I craved was something refreshing, something that would wake up my senses and make the day feel just a bit more exciting.
Steps
- Start by making the dressing. Combine all ingredients, except for cilantro, in a blender and blend until smooth. Roughly chop the garlic and ginger beforehand to ensure even blending.
- Add cilantro to the blender and pulse for a few seconds until finely chopped. Avoid adding cilantro too early, as it can turn the dressing green.
- Prepare the salad by using a mix of Napa cabbage, cucumbers, red bell peppers, shredded carrots, purple cabbage, and edamame. You can choose any crunchy vegetables you prefer.
- When using cucumbers, remove the seeds to prevent the salad from becoming watery.
- In a large bowl, combine all the vegetables with chopped scallions and cilantro, mixing well.
- If serving immediately, pour the peanut dressing over the salad and toss to coat. If not serving right away, keep the dressing separate to avoid sogginess.
Ingredients
- 1/4 cup smooth peanut butter
- 2 tablespoons rice vinegar (unseasoned)
- 2 tablespoons fresh lime juice (from one lime)
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch piece of fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro leaves
- 4 cups chopped Napa cabbage or packaged shredded coleslaw mix (add some shredded red cabbage for color if desired)
- 1 cup shredded carrots (pre-packaged for convenience)
- 1 red bell pepper, thinly sliced into small pieces
- 1 small English cucumber, cut in half lengthwise, seeds removed, and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced
- 1/2 cup loosely packed fresh cilantro, chopped
Nutritional Values
Calories: 1128 | Fat: 72 g | Saturated fat: 8 g | Carbohydrates: 112 g | Sugar: 68 g | Fiber: 24 g | Protein: 28 g | Sodium: 2020 mg | Cholesterol: 0 mg
FAQ
- Can I prepare the Thai peanut dressing in advance?
- Yes, you can make the dressing ahead of time. It will stay fresh in an airtight container in the refrigerator for up to a week.
- Is it possible to prepare the Thai crunch salad ahead of time?
- While you can prepare the dressing and vegetables in advance (up to 2 days), it’s best to toss everything together just before serving to maintain the salad’s crunchiness.
- What can I use instead of peanut butter in the dressing?
- You can substitute almond butter for peanut butter if you prefer or have dietary restrictions.
- What is a suitable alternative to cilantro in the salad?
- If you are not a fan of cilantro, flat-leaf parsley can be used as a replacement, and the salad will still be flavorful.
- How should I prevent the salad from becoming watery when using cucumbers?
- To prevent the salad from getting watery, make sure to remove the seeds from the cucumbers before adding them to the salad.
Tips
- When preparing the peanut dressing, roughly chop the garlic and ginger before blending, as this helps achieve a smoother consistency.
- To ensure your salad stays crisp, add the peanut dressing just before serving, or serve it on the side if you’re not eating immediately.
- If you’re using cucumbers, remove the seeds to prevent the salad from becoming watery.
- You can make the dressing ahead of time and store it in the fridge for up to a week, which makes assembling the salad quicker when you’re ready to serve.
Equipment
- Blender – Used for making the peanut dressing.
- Citrus Juicer – Helpful for extracting fresh lime juice efficiently.
- Garlic Press – Useful for preparing garlic cloves.
- Ginger Grater – Handy for grating fresh ginger.
- Salad Spinner – Aids in drying the washed vegetables effectively.
