Thai-inspired green mango salad with carrots, cucumbers, and fresh herbs! It comes with a sweet, salty, and sour lime dressing. A healthy, delicious, and refreshing plant-based salad!
Prepare the mango and vegetables: Peel the mango and carrot, and grate them into long strips using a vegetable grater or a food processor fitted with the grater disc. Transfer to a large mixing bowl.
Thinly slice the cucumber into strips and add it to the bowl.
Prepare the dressing: In a small bowl, stir together the soy sauce, lime juice, sugar, and sweet chili sauce.
Pour the dressing into the bowl and toss to coat. Add the Vietnamese cilantro, roasted peanuts, and fried shallots and stir again. Serve immediately!
This salad is best served the same day but will keep for up to 2 days in the refrigerator.
Notes
Do not substitute ripe mango for green mango. It simply won't work, and you will not be able to grate it. On top of that, the salad would be too sweet.
Tweak it to your liking. Add sautéed mushrooms, tofu, vegan chicken, or vegan sausage for a heartier salad!
Taste and adjust seasonings. Depending on the size of your mango and the brand of soy sauce/fish sauce used, you might have to adjust the saltiness to taste. Start with 2 tablespoons and add more if needed.