Name: Thai-style mango salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup (60ml) rice vinegar; 1 ½ tablespoons fish sauce; 1 ½ teaspoons caster sugar; juice of 1 lime; 1 long red chilli, sliced thinly; ⅓ cup (45g) salted peanuts, toasted; 1 small (90g) red onion, sliced thinly; ½ bunch coriander, leaves picked and finely chopped; ¼ iceberg lettuce, finely shredded; ¼ small red cabbage, coarsely grated; ½ bunch mint, leaves picked; 1 mango, peeled and sliced thinly

Thai-style mango salad

This mango and iceberg lettuce slaw is sunshine on a plate.

Skip to Recipe

Serves 4

Prep

20M

Marinate

10M

Serve up the season’s best with this fresh, zingy and easy Thai mango salad. It’s crunchy, spicy, sweet and will be requested repeatedly this summer.

Ingredients

¼ cup (60ml) rice vinegar

1 ½ tablespoons fish sauce

1 ½ teaspoons caster sugar

juice of 1 lime

1 long red chilli, sliced thinly

⅓ cup (45g) salted peanuts, toasted

1 small (90g) red onion, sliced thinly

½ bunch coriander, leaves picked and finely chopped

¼ iceberg lettuce, finely shredded

¼ small red cabbage, coarsely grated

½ bunch mint, leaves picked

1 mango, peeled and sliced thinly

Method

In a large bowl, whisk together vinegar, fish sauce and sugar until the sugar dissolved. Add lime juice, chilli, peanuts, red onion and coriander, then taste for seasoning. Set aside for 10 minutes to lightly pickle the onion.

Just before serving, add lettuce, cabbage and most of the mint. Toss gently to combine.

Arrange salad on a serving platter and arrange mango on top. Scatter over remaining mint.

Can this Thai mango salad be made ahead?

The Thai-inspired dressing and vegetables can be prepared and kept separately the day before, just toss and serve the salad on the day.

How to slice mango into ribbons

After peeling the skin from the mango, pop the flesh in the freezer for 5 minutes before slicing – it firms up just enough to give you perfect ribbons.

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Recipe developer Sam Parish Recipe developer

Author of COOK ME, freelance chef, food writer, editor, recipe developer, podcaster, food stylist, and food TV producer… oh, and also a mum, wife, best friend, gin and tonic maker, eggs benny orderer, and flat white drinker. Cooking is my obsession, and my mission is simple: to make it easy, accessible, and always YUM! MAX FLAVOUR with MINIMUM FUSS.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Can this Thai mango salad be made ahead?

How to slice mango into ribbons

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