Imagine a salad that bursts with vibrant flavors, transporting you straight to the bustling street markets of Thailand with just one bite. This Green Mango Salad with Cilantro Vinaigrette is not just a recipe; it's a culinary adventure that combines the crisp, tart essence of unripe mangoes with a zesty, herb-infused dressing that will make your palate dance. Whether you're a seasoned foodie or a curious home cook, this dish promises to be a game-changer in your recipe collection.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 ripe green mangoes, peeled and julienned
- 1/2 red bell pepper, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 3 tbsp lime juice
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prepare the mangoes by washing them thoroughly. Using a sharp knife, carefully peel the green mangoes, removing the skin completely.
- Julienne the peeled mangoes by cutting them into thin, matchstick-like strips. Aim for uniform, approximately 2-3 inch long strips to ensure even texture and presentation.
- Thinly slice the red bell pepper into delicate strips, removing any seeds or white membranes.
- Peel the red onion and slice it very thinly, creating translucent, delicate rings or half-rings.
- In a small mixing bowl, combine lime juice, olive oil, and a pinch of salt to create the vinaigrette. Whisk the ingredients together until they are well incorporated.
- Add the chopped fresh cilantro to the vinaigrette and stir gently to distribute the herbs evenly.
- In a large salad bowl, combine the julienned green mangoes, sliced red bell pepper, and red onion.
- Pour the cilantro vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
- Taste and adjust seasoning, adding more salt or lime juice if needed to balance the flavors.
- Let the salad rest for 5 minutes to allow the flavors to meld together before serving.
- Garnish with additional fresh cilantro leaves and serve chilled as a refreshing side dish or light appetizer.
Tips
- Choose the right mangoes: Look for firm, green mangoes that are slightly underripe to get the perfect tangy crunch.
- Knife skills matter: Use a sharp knife and practice uniform julienne cuts for a professional presentation.
- Let it marinate: Allowing the salad to rest for 5-10 minutes helps the flavors meld and intensify.
- Serve chilled: This salad is best enjoyed cold, so refrigerate before serving.
- Customize to taste: Feel free to add roasted peanuts or adjust the lime juice for your preferred level of tanginess.
- Fresh ingredients are key: Use fresh cilantro and recently squeezed lime juice for the most vibrant flavor.
- Balance is crucial: Taste and adjust the salt and lime juice to achieve the perfect sweet-sour-salty combination.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 1g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
