Thai Mango Salad

Ingredients

• 2 large, peeled and shredded Green Mangoes
• 1/4 cup, thinly sliced Red Onion
• 1/2 cup, thinly sliced Red Bell Pepper
• 1/2 cup, shredded Carrot
• 1/4 cup, roughly chopped Roasted Peanuts
• 1/4 cup, chopped Fresh Cilantro
• 2 tablespoons, chopped Fresh Mint
• 3 tablespoons Lime Juice
• 2 tablespoons Fish Sauce (Gluten-Free)
• 1 tablespoon Coconut Sugar
• 1/2 teaspoon (or to taste) Red Chili Flakes
• 1 clove, minced Garlic
• 1 teaspoon Gluten-Free Soy Sauce
• 1/2 cup, halved Cherry Tomatoes

Instructions

1. 1

   In a large bowl, combine the shredded green mangoes, red onion, red bell pepper, carrot, halved cherry tomatoes, cilantro, and mint.

2. 2

   In a separate small bowl, whisk together the lime juice, fish sauce, coconut sugar, red chili flakes, minced garlic, and gluten-free soy sauce to create the dressing.

3. 3

   Pour the dressing over the mango and vegetable mixture.

4. 4

   Toss gently to ensure all ingredients are evenly coated.

5. 5

   Add the chopped roasted peanuts.

6. 6

   Toss lightly again.

7. 7

   Taste and adjust seasonings as needed. Add more lime juice for tanginess, chili flakes for heat, or fish sauce for saltiness.

8. 8

   Serve immediately or chill for later. Garnish with extra peanuts and cilantro if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.