Salad: United States – Mango-Cucumber Herb Crunch Salad with Lime-Peanut Dressing

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

1 large English cucumber, halved lengthwise and thinly sliced
1 firm-ripe mango, peeled and julienned (or 2 small Ataulfo mangoes)
1 cup (100 g) shredded Napa cabbage
1 / 2 small red onion or 2 shallots, very thinly sliced (soaked in cold water 10 minutes, drained)
1 / 2 cup (15 g) fresh cilantro leaves, lightly packed
1 / 2 cup (15 g) fresh mint leaves, torn
1 / 4 cup (10 g) Thai basil leaves (optional)
1 / 3 cup (45 g) roasted unsalted peanuts, roughly chopped
2 tbsp (15 g) unsweetened toasted coconut flakes (optional)
1 small red chili, thinly sliced (optional)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) fish sauce (or soy sauce for a vegetarian option)
1 1 / 2 tsp palm sugar or light brown sugar
1 tbsp (15 ml) roasted peanut oil or neutral oil
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1 / 2 tsp finely grated lime zest

Instructions

Place the sliced red onion or shallot in a bowl of cold water for 10 minutes to mellow, then drain and pat dry.
In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, peanut or neutral oil, grated ginger, garlic, and lime zest until the sugar dissolves.
In a large bowl, combine cucumber, mango, Napa cabbage, drained onion/shallot, cilantro, mint, and Thai basil (if using).
Add the dressing and toss gently to coat. Taste and adjust with a pinch more sugar for balance, a splash of fish sauce for salinity, or lime juice for brightness.
Fold in the sliced red chili (if using). Scatter peanuts and toasted coconut over the top just before serving for maximum crunch.
Serve immediately alongside the Coconut Curry Shrimp to provide fresh acidity and texture that cut through the rich, creamy curry.