Thai-style Mango Salad

Submitted by: Roy Harland

This sweet, sour and nutty salad pairs beautifully with grilled chicken, shrimp or pork.




    • 2 tablespoons granulated sugar
    • 2 tablespoons soy sauce or Thai fish sauce
    • 3 tablespoons seasoned rice wine vinegar
    • 2 tablespoons peanut butter
    • 1 tablespoon minced fresh gingerroot
    • 1 small clove garlic, minced
    • 1 teaspoon minced fresh hot chile pepper (optional)
    • 1/2 cup peanut oil
    • Kosher or sea salt and freshly ground black pepper


    • 1/2 cup bean sprouts
    • 1/2 pound fresh snow peas, strings removed
    • 1 cup California raisins
    • 2 large ripe mangoes
    • 1/2 cup toasted cashews
    • Kosher or sea salt and freshly ground black pepper
    • Lettuce leaves for lining plates



    In a blender, combine sugar, soy sauce, vinegar, peanut butter, ginger, garlic and chile pepper and blend for 30 seconds. With blender running, add oil in a slow, steady stream and process until smooth. Season to taste with salt and pepper.


    Place bean sprouts in colander and rinse thoroughly. In small saucepan, bring 1 quart of salted water to boil. Add snow peas and cook briefly until crisp-tender, about 30 seconds. Pour boiling water and peas over bean sprouts to slightly wilt them. Rinse immediately under cold water. Drain on paper towels.

    In a large bowl, toss vegetables with raisins, mangoes and cashews. Then, toss with enough dressing to coat. Season to taste with salt and pepper. Serve on a single platter or individual plates lined with lettuce leaves.

    Note: Ingredients not available at the supermarket may be found at Asian markets.

    Nutrition Facts Per Serving

    Calories 320 (54% from fat); Total Fat 20g (sat 3.5g, mono 10g, poly 6g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 34g; (Dietary Fiber 4g; Sugars 27g; ); Iron 2mg; Sodium 330mg; Calcium 32mg; Potassium 383mg

    This recipe is found in the following categories:

    World Flavors

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