Recipe Details

Thai-style Mango Salad
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Thai-style Mango Salad

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

  • Servings: 4


2 tbsp Granulated Sugar
2 tbsp Soy Sauce or Thai Fish Sauce
3 tbsp Seasoned Rice Wine Vinegar
2 tbsp Peanut Butter
1 tbsp Fresh Gingerroot minced
1 sm Clove Garlic
1 tsp Chile Pepper fresh, minced, (optional)
1/2 cp Peanut Oil
pnch Kosher Salt or sea salt
pnch Ground Black Pepper
1/2 cp Bean Sprouts
1/2 lb Snow Peas fresh, strings removed
1/2 cp California Raisins
2 lg Mangoes
1/2 cp Cashews toasted
pnch Kosher Salt or sea salt
pnch Ground Black Pepper
ea Lettuce Leaves for lining plates



In a blender, combine the sugar, soy sauce, vinegar, peanut butter, ginger, garlic and chile pepper and blend for 30 seconds.

With blender running, add the oil in a slow, steady stream and process until smooth.

Season to taste with salt and pepper.


Place the bean sprouts in a colander and rinse thoroughly.

In a small saucepan, bring 1 quart of salted water to a boil.

Add the snow peas and cook briefly until tender but still crisp, about 30 seconds.

Pour boiling water and peas over the bean sprouts to wilt them a little.

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 the vegetables.

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.