Crunchy Thai Mango Salad with Spicy Peanut Dressing

• 2 medium green mangoes, peeled and julienned
• 1 medium carrot, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup roasted peanuts, chopped
• 3 green onions, thinly sliced
• 1 small red chili, thinly sliced (optional, adjust to taste)
• For the spicy peanut dressing:
• 3 tablespoons natural peanut butter (smooth or crunchy)
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• Warm water, as needed to thin the dressing

Instructions

1. Prepare the mangoes: Peel the green mangoes and use a sharp knife or mandoline to julienne them into thin matchstick-like strips. Place in a large salad bowl.
2. Add the vegetables and herbs: Julienne the carrot and thinly slice the red bell pepper. Add them to the mango along with the chopped cilantro, mint, and green onions. If using, add the thinly sliced red chili for heat.
3. Make the spicy peanut dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, and toasted sesame oil until smooth. Add warm water a teaspoon at a time to reach a pourable, creamy consistency.
4. Dress the salad: Pour the dressing over the mango-vegetable mixture. Toss gently but thoroughly to ensure all ingredients are coated well.
5. Add crunch: Just before serving, sprinkle the chopped roasted peanuts on top to maintain their crunchiness.
6. Serve immediately or chill: This salad is best served fresh to enjoy the crisp textures but can be chilled in the fridge for up to 2 hours before serving to meld flavors slightly.
7. Optional garnish: Garnish with extra fresh herbs or a wedge of lime for squeezing if desired.

Chef tips

• Use firm, tart green mangoes for the best texture and tang. If unavailable, substitute with unripe papaya or a mix of julienned cucumber and zucchini for a milder flavor.
• Adjust the chili quantity based on your spice tolerance or omit completely for a milder salad.
• If vegan, substitute honey with maple syrup or agave nectar in the dressing.
• To crush peanuts easily, place them in a plastic bag and use a rolling pin or the bottom of a heavy pan.