Description
This vibrant, refreshing salad is made with juicy ripe mangoes, crunchy bean sprouts, crisp red peppers, and a sweet chili-lime dressing. Ready in just 15 minutes, it’s perfect as a light lunch or a colorful side dish.
Ingredients
For the Salad:
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1 large ripe mango, peeled and sliced (or 2 small mangoes)
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1 green onion, finely chopped
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¼ cup red bell pepper, chopped
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1 cup fresh bean sprouts
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2 tablespoons fresh cilantro (or parsley), chopped
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Salt and pepper, to taste
For the Dressing:
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2 tablespoons sweet chili sauce
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Juice + zest of ½ lime
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½ teaspoon fresh grated ginger (or ⅛ tsp ground ginger)
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½ teaspoon minced garlic
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½ to 1 teaspoon fish sauce (or light soy sauce/tamari)
Instructions
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Mix all dressing ingredients in a small bowl.
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In a large bowl, combine mango, bean sprouts, red bell pepper, green onion, and herbs.
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Pour dressing over the salad and gently toss.
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Add salt and pepper to taste. Serve immediately or chill for 10 minutes before serving.
Notes
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Use firm, ripe mangoes for best texture.
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Can be made vegetarian by using soy sauce instead of fish sauce.
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Store leftovers in an airtight container for up to 2 days.
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Don’t dress the salad until just before serving to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired, Tropical