Thai Mango Salad with Roasted Peanuts

This colourful salad complements fish, chicken and pork especially well. Peaches also work as a substitute for mangos. If using fresh peaches, peel, then cut into thin slices. If using canned, choose the variety packed in its own juice (unsweetened) then drain very well and pat dry.

  • Prep time: 7 to 10 minutes
  • Serves: Makes 10 servings



2 limes
1 tbsp (15 mL) soy sauce or fish sauce
1 tbsp (15 mL) granulated sugar
1 jalapeno pepper, seeded and diced (or ½ tsp/2 mL chili flakes)
2 tbsp (30 mL) peanut oil
salt, to taste


2 mangoes, ripe, but firm
2 sweet peppers, thinly sliced (preferably 1 red and 1 yellow)
1 carrot, coarsely grated
2 green onions, thinly sliced
½ cup (125 mL) fresh mint or coriander, chopped
8 cups (2 L) mixed lettuce, torn into bite-sized pieces
⅓ cup (75 mL) toasted peanuts, coarsely chopped


Finely grate peel from 1 lime and place in a measuring cup along with ¼ cup (60 mL) lime juice. Whisk in soy sauce, sugar and jalapeno pepper until sugar is dissolved. Gradually whisk in peanut oil until blended. Add salt to taste. Set aside.

Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in a bowl. Add sliced peppers, grated carrot, sliced onions, mint and lettuce to bowl. Toss gently with dressing until combined. Serve on a platter or in a large salad bowl. Sprinkle with toasted peanuts.

 To toast peanuts, place chopped nuts on a baking sheet in a single layer in a preheated 350°F (180°C) oven. Toast 7 to 10 minutes, stirring occasionally until fragrant.


Per serving: 106 calories, 5.4 g fat (2.5 g monounsaturated fat), 2.5 g protein, 14.1 g carbohydrates.