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Mango Thai Salad

Mango Thai Salad

Mango Thai Salad


  • 1 handful of unsalted peanuts 
  • 1-2 carrots 
  • 1 cucumber 
  • 1 green mango 
  • 1 bunch of fresh mint 
  • 1 small red onion 
  • 2 spring onions 
  • 1 handful of cherry tomatoes 

For the dressing: 

  • 2 tablespoons fish sauce 
  • 3 tablespoons rice wine vinegar 
  • 1 lime 
  • 2 tablespoons palm sugar 
  • 1 clove of garlic 
  • 1-2 fresh red or green Bird’s Eye chillies 


  1. Preheat the oven to 350ºF
  2. Place the peanuts on a tray, then place in the oven to roast until golden. 
  3. For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved.
  4. Peel and finely chop the garlic, and add to the bowl. Taste to make sure the flavors are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce. 
  5. Coarsely grate or cut the carrots into matchsticks, then halve, de-seed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves. 
  6. Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes. 
  7. Crush the roasted peanuts in a pestle and mortar. 
  8. Add the chopped vegetables
  9. Divide among serving plates and drizzle lightly with the dressing. Sprinkle with peanuts and serve.