Vegan Thai Mango Salad (GF)

A great plant-based side dish, this Vegan Thai Mango Salad is a vibrant addition to any dinner table, and looks especially impressive at dinner parties.

As it’s both vegan and gluten-free, it suits a variety of dietary requirements and is so quick and easy to make, as well as being incredibly healthy.

It’s a great side salad for lots of different dishes, and I’d especially recommend pairing it with my:

• Peanut Tofu Stir Fry
• Chickpea Sweet Potato Peanut Curry
• Thai Green Curry Rice
• Vegan Tofu Pad Thai
• Tofu Satay
• Tofu Satay Curry

The sweet, juicy mangoes are perfectly complimented by the fresh, crisp cucumber and carrots, whilst the fragrant basil adds a lovely aroma and roasted peanuts add the perfect nutty crunch.

Then just pour over an easy but flavour-packed dressing made from or tamari (or soy sauce), maple syrup, lime juice and sesame oil to enhance the existing flavours!

Love fruity salads? Try my:

• Mango Salsa
• Mango Daikon Radish Mint Salad
• Papaya Mint Lime Salad

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Thai Mango Salad (GF)

A great plant-based side dish, this Vegan Thai Mango Salad is a vibrant addition to any dinner table, and looks especially impressive at dinner parties.

5 from 1 vote

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Course: Salad

Cuisine: Thai

Keyword: vegan mango salad, vegan thai salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Calories: 33kcal

Ingredients

• Few handfuls lettuce (or any green salad leaves of choice)
• 1/2 cucumber, thinly sliced
• 1 carrot, peeled and cut into matchsticks
• 1 mango, peeled and diced
• Handful fresh basil leaves
• Handful roasted peanuts, roughly chopped

For the dressing:

• 3 tablespoons tamari (or soy sauce if not gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• Juice of 1/2 lime

Instructions

• Arrange the lettuce leaves at the bottom of a large plate or bowl
• Scatter over the cucumber and carrot
• Top with diced mango
• Scatter over the basil leaves and chopped peanuts
• Mix together all the ingredients for the dressing in a separate bowl and drizzle over the salad
• Best enjoyed immediately but keeps for up to a few hours - any longer and it can turn quite watery 

Nutrition Facts

Vegan Thai Mango Salad (GF)

Amount Per Serving

Calories 33

* Percent Daily Values are based on a 2000 calorie diet.

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