Thai Salad with Mango

Thai Salad with Mango

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Servings4

Community Recipe

Public Contribution

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A fresh and colorful Thai salad with crisp vegetables, sweet mango, roasted cashews, and a zesty lime-soy dressing. Serve with fried tempeh for extra protein—or leave it out for a lighter version.

Ingredients

  • 1 pcs
    salad mix
  • 1 pcs
    cucumber
  • 1 pcs
    green bell pepper
  • 1 pcs
    bell pepper
  • 1 pcs
    mango
  • 50 g
    cashew
  • 1 pcs
    red onion
  • 1 pcs
    red chili pepper
  • 50 ml
    soy sauce
  • 10 ml
    sesame oil
  • 2 pcs
    lime
  • 15 g
    cilantro
  • 5 g
    mint
  • 150 g
    tempeh

Instructions

  1. 1Cut the cucumber in half lengthwise and remove the seeds with a spoon. Then cut it into half-moons.
  2. 2Cut the mango, green bell pepper, bell pepper, and red onion into thin strips or slices. Coarsely chop the cilantro and mint.
  3. 3In a bowl, mix together the red chili pepper (finely chopped, to taste), soy sauce, sesame oil, and the juice of the limes to make a dressing.
  4. 4Toast the cashews briefly in a dry pan until they are lightly browned and fragrant. Let them cool.
  5. 5In a large bowl, combine the salad mix, cucumber, bell peppers, mango, red onion, cilantro, mint, and cashews.
  6. 6Add the dressing to the salad and toss well.
  7. 7Cut the tempeh into cubes or strips. Fry in a dry pan (or with a little water or soy sauce) until golden brown and slightly crispy. Serve on the side with the salad or mix it in.
  8. 8Tip: You can also leave out the tempeh for a lighter, completely raw salad.

Nutrition

No nutritional information available for this recipe.

saladethais

Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.