There’s something magical about the way Thai cuisine balances sweet spicy and tangy flavors all in one bite. That’s why I love making this Vegan Thai Mango Salad when I’m craving something light yet bursting with personality. The vibrant colors alone make it a showstopper on any table.
I first tried a version of this salad while traveling in Bangkok and I’ve been hooked ever since. Juicy ripe mango adds a tropical twist while fresh herbs and crunchy veggies keep things crisp and refreshing. It’s the kind of dish that makes you feel like you’re on vacation even if you’re just eating lunch at home.
Ingredients
To create my Vegan Thai Mango Salad, I choose fresh, wholesome ingredients for maximum flavor and nutrition. Each one adds its own layer of color, crunch, and taste to the finished dish. Here’s what you’ll need for a generous bowl:
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small red bell pepper, thinly sliced
- 1 cup red cabbage, shredded
- 1 small cucumber, seeds removed and sliced into half-moons
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- 3 green onions, sliced
- 1/3 cup roasted peanuts, roughly chopped
- 1 tablespoon toasted sesame seeds
For the dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili flakes (or to taste)
- 1 garlic clove, finely minced
I always recommend using the freshest produce available for the most vibrant taste and texture. Each ingredient is 100% plant-based and combines for a nutrient-packed vegan salad that bursts with sweet, spicy, and tangy flavors.
Equipment Needed
To make Vegan Thai Mango Salad at home, I rely on a few essential kitchen tools that keep the prep easy and efficient. Each piece of equipment helps me bring out the best flavors and textures from the fresh ingredients.
- Cutting board: I use a large cutting board to give myself plenty of space for prepping all the fresh produce.
- Sharp chef’s knife: For cleanly slicing mangoes, julienning carrots, and finely cutting herbs.
- Vegetable peeler: Essential for peeling the mango and carrots without wasting any flesh.
- Mixing bowls: One large bowl for tossing the salad ingredients together and a smaller bowl for whisking the dressing.
- Whisk or fork: I find a small whisk perfect for mixing the dressing so it emulsifies well.
- Measuring spoons and cups: For accuracy when adding sauce ingredients and seasonings.
- Tongs or salad servers: These help me toss the ingredients gently without bruising the mango or delicate herbs.
- Microplane or garlic press: For mincing garlic finely into the dressing.
Making this vegan Thai mango salad should be straightforward and enjoyable with these kitchen basics on hand.
Prep Steps
Prepping the ingredients for Vegan Thai Mango Salad takes just a bit of careful attention but the result is so rewarding. Here’s how I make the salad shine with flavor and color every time.
Prepare the Mangoes
I always start by choosing ripe but firm mangoes for the best texture. I stand the mango upright then slice off the cheeks along the pit. I use a sharp knife to score the flesh into thin strips while keeping the skin intact. Next I scoop out the sliced mango with a large spoon. If the mango is especially juicy I let it drain in a bowl lined with a paper towel for a few minutes to prevent the salad from getting soggy.
Chop the Vegetables
With my cutting board and chef’s knife ready I peel the carrots and slice them into thin matchsticks. I cut the red bell pepper into long thin strips then shred the red cabbage finely. I halve the cucumber lengthwise and scoop out any seeds before making thin half-moons. For fresh flavor I finely chop cilantro and mint leaves then thinly slice green onions. Having all the vegetables cut roughly the same size makes every bite crisp and perfect.
Make the Dressing
In a small mixing bowl I whisk together fresh lime juice, a splash of soy sauce or tamari, a drizzle of maple syrup, minced garlic, toasted sesame oil, and a pinch of chili flakes. I whisk until everything is fully mixed and taste to see if it needs another dash of lime or a touch more chili. The bright tangy dressing pulls all the salad flavors together and adds that classic Thai zing.
Instructions
Making this Vegan Thai Mango Salad is simple and rewarding. I focus on layering flavors and textures so every bite is delicious and bursting with freshness.
Combine the Salad Ingredients
I start by adding the sliced ripe mangoes, shredded carrots, thinly sliced red bell pepper, shredded red cabbage, and julienned cucumber to a large mixing bowl. Next, I sprinkle in chopped cilantro, mint leaves, and sliced green onions. Using my hands or salad tongs, I gently combine everything to ensure an even distribution of flavors and vibrant color throughout the salad.
Toss with Dressing
In a small bowl or measuring cup, I whisk together the fresh lime juice, soy sauce or tamari, maple syrup, minced garlic, toasted sesame oil, and chili flakes until the mixture is silky and uniform. I pour the dressing over the chopped salad ingredients. Using salad tongs, I toss the salad thoroughly so every piece gets coated with the tangy, sweet, and savory dressing. I let the salad sit for about five minutes to let the flavors meld.
Garnish and Serve
Just before serving, I sprinkle the salad with roasted peanuts and toasted sesame seeds for crunch. I garnish with extra fresh mint and cilantro leaves for a bright, herbal aroma. I serve the Vegan Thai Mango Salad right away while the ingredients are crisp and the flavors are vibrant.
Make-Ahead Tips
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I love introducing my students to meal prep techniques that make healthy vegan dishes easy and convenient. For this Vegan Thai Mango Salad, a few smart steps help keep the flavors fresh and the textures crisp even when prepared in advance.
- Chop in Advance: I chop all the vegetables and mango a day early, then store each ingredient in a separate airtight container in the fridge. This helps preserve their colors and crunch and prevents the mango from making the salad soggy.
- Mix Dressing Separately: I whisk the dressing ingredients and keep it stored in a mason jar or sealed container in the fridge. The flavors actually mingle and deepen overnight, making the dressing even more vibrant.
- Combine Before Serving: For optimal flavor and freshness, I combine the chopped vegetables and mango just before serving. I toss with the dressing and garnish with peanuts, sesame seeds, and herbs right before eating for the best texture.
- Keep Garnishes Crunchy: I always store roasted peanuts and toasted sesame seeds separately at room temperature to keep them extra crunchy until serving time.
- Quick Fix for Soft Mango: If the prepped mango softens slightly in the fridge, I gently blot the pieces with a paper towel before tossing them into the salad.
| Make-Ahead Task | How Far Ahead | Storage Method |
|---|---|---|
| Chop mango and veggies | 1-2 days | Airtight containers in fridge |
| Prepare dressing | 2-3 days | Sealed jar in fridge |
| Store garnishes | 2-3 days | Airtight at room temp |
| Full salad assembled | Up to 2 hours | Chilled, undressed |
Following these steps lets me enjoy a healthy Vegan Thai Mango Salad with minimal effort all week long.
Storage Suggestions
For maximum freshness and crunch, I store my Vegan Thai Mango Salad in an airtight glass container in the fridge. I separate the dressing from the salad base if I plan to eat the salad over a couple of days. This method keeps the vegetables and mango vibrant and prevents sogginess.
I recommend these storage steps for the best results:
- Transfer the undressed salad mixture to an airtight container. Store in the refrigerator for up to 2 days.
- Pour the dressing into a small jar or container with a tight-fitting lid. Keep it chilled and shake well before using. It stays fresh for up to 4 days.
- Add garnishes like roasted peanuts, toasted sesame seeds, cilantro, and mint only when ready to serve to maintain their crunch and aroma.
If I have leftovers that are already dressed, I try to enjoy them within 24 hours. The flavors will still taste great, but the vegetables and mango will soften.
| Ingredient | Storage Method | Duration |
|---|---|---|
| Undressed salad base | Airtight container fridge | Up to 2 days |
| Dressing | Sealed jar fridge | Up to 4 days |
| Dressed salad | Airtight container fridge | 1 day |
| Garnishes | Separate container fridge | Up to 4 days |
For grab-and-go lunches, I layer the salad ingredients in a mason jar. Mango, carrots, and red cabbage at the bottom, leafy herbs on top, and the dressing packed separately. This way I can toss everything fresh right before eating, ensuring each bite tastes as lively as when I first made it.
Conclusion
Making Vegan Thai Mango Salad always brightens my day and brings a bit of sunshine to any meal. I love how easy it is to whip up with just a few simple tools and fresh ingredients.
This salad is a burst of color and flavor that’s perfect for sharing with friends or enjoying solo. I hope you’ll give it a try and let it add a little tropical flair to your table.
