Experience the bold and refreshing flavors of Thai cuisine with this vegan spicy green mango salad. Combining tangy green mango, toasted coconut, crunchy peanuts, and a perfectly balanced spicy dressing, this dish is a plant-based favorite that’s packed with flavor and texture. Whether served as a light appetizer or a side dish, it’s sure to impress vegans and non-vegans alike!
Serves 2.
1 green mango, peeled and grated
2 tablespoons fresh coconut, grated
2 tablespoons peanuts, unsalted
1 tablespoon pumpkin seeds, unsalted
20 g shallots, sliced
2 tablespoons light soy sauce
2 tablespoons lime juice
½ tablespoon coconut sugar
2 fresh bird's eye chillies, thinly sliced
A few coriander leaves, to garnish
Dry roast the grated coconut over a medium heat for about 5 minutes or until golden brown. Follow the same procedure with the peanuts (about 3 minutes) and pumpkin seeds (1 minute).
Mix all the ingredients in a bowl, then taste to adjust the seasoning. Transfer to a serving plate and garnish with coriander leaves.
This salad is one of the highlights of our cookbook dedicated to Thai plant-based recipes! Visit our online store to get your copy and discover more plant-based delights.