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Thai Mango Cucumber Salad Recipe

4.6 from 145 reviews

A refreshing and vibrant Thai Mango Cucumber Salad combining sweet ripe mangoes, crisp cucumber, and colorful bell pepper, tossed in a tangy lime and fish sauce dressing with a hint of honey and optional chili flakes for a mild kick. Perfect as a light side dish or appetizer.

Ingredients

Scale

Salad Ingredients

  • 2 ripe mangoes, diced
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Dressing Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1/2 teaspoon chili flakes (optional)

Instructions

  1. Combine the salad ingredients: In a large bowl, mix together the diced mangoes, cucumber, red bell pepper, thinly sliced red onion, and chopped fresh cilantro until evenly combined.
  2. Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes (if using) until the honey is fully dissolved and the dressing is well blended.
  3. Toss the salad: Pour the dressing over the mixed salad ingredients and gently toss to coat all the components evenly without mashing the fruit or vegetables.
  4. Let the flavors meld: Allow the salad to sit at room temperature for about 10 minutes so the flavors can fully develop and blend together.
  5. Serve and enjoy: Serve the salad chilled or at room temperature as a refreshing side dish or light appetizer.

Notes

  • You can adjust the amount of chili flakes or omit them entirely for a milder salad.
  • Use ripe but firm mangoes to avoid a mushy texture in the salad.
  • For a vegan version, substitute fish sauce with soy sauce or tamari.
  • This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
  • Add chopped peanuts or toasted sesame seeds for extra crunch if desired.

Keywords: Thai mango cucumber salad, Thai salad recipe, mango cucumber salad, no-cook salad, refreshing salad, Thai side dish, gluten free salad