Thai Mango Salad with Cashews
This Thai mango salad is a riot of textures and flavors. Crunchy cabbage, sweet mango, toasted cashews, and fresh herbs tossed in a zingy lime-chili dressing. It’s refreshing, light, and the kind of salad that actually makes you excited to eat vegetables.
Why You’ll Love This Recipe
- Crunchy, sweet, spicy, tangy — all in one bite
- No cooking, no wilting — holds up for hours
- Packed with vitamins A and C from mango and cabbage
- The lime-chili dressing is liquid gold
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Thai Mango Salad with Cashews
Ingredients
- 2 cups shredded cabbage (green or purple mix)
- 1 large mango, julienned or diced
- 1 carrot, julienned or shredded
- 1/2 red bell pepper, thinly sliced
- 1/4 cup roasted cashews
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- Dressing: 3 tbsp lime juice, 1 tbsp fish sauce (or soy sauce), 1 tbsp honey, 1 tsp sriracha, 1 tsp sesame oil
Instructions
- Whisk together all dressing ingredients in a small bowl. Taste and adjust — it should be a balance of sour, salty, sweet, and spicy.
- In a large bowl, combine shredded cabbage, mango, carrot, and bell pepper.
- Pour the dressing over the salad and toss well to coat.
- Top with roasted cashews, cilantro, and fresh mint.
- Serve immediately as a side or add grilled chicken or shrimp for a full meal.
Recipe Tips
- Use a slightly firm mango — too ripe and it’ll turn mushy in the dressing.
- Buy pre-shredded coleslaw mix to skip the cabbage shredding.
- This salad actually gets better after 30 minutes of marinating.
- Swap cashews for peanuts for a more traditional Thai flavor.
Calories: 280 | Protein: 6g | Fat: 12g | Carbs: 40g
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Nutritional information is estimated and may vary based on ingredients used.
