Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this on my trip to Thailand, but it would certainly pair well with Thai cuisine.
This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing.
The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.
To create this recipe, I took my Thai mango cabbage wraps as inspiration and reimagined them as a green salad. I love the mild and tender bites of butter lettuce, which provide substance while letting the bolder flavors shine. That said, you can substitute any mild greens.
I originally shared this recipe in 2016, and it’s still one of my favorites! I’m sharing it again today with updated photos. I hope you’re enticed to try it. If you’re new to preparing mango, here’s how to cut a mango.
How to Serve Mango Salad
This cooling salad would make an excellent side for any of my Thai-inspired recipes, especially spicy options like Panang Curry with Vegetables, Thai Green Curry with Spring Vegetables or Spicy Kale and Coconut Fried Rice.
It would also be great with grilled entrées, and I’d be delighted if someone served this salad to me poolside. The salad could pass as a light dinner on its own. Or for more substance, add some crispy baked tofu.
More Fruity Summer Salads
If you love the flavors in this salad, don’t miss my Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce, Crunchy Thai Peanut & Quinoa Salad, Fresh Mango Salsa or Peanut Dipping Sauce.
Please let me know how your salad turns out in the comments! I love hearing from you.
Thai Mango Salad with Peanut Dressing
This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Thai mango salad
Peanut dressing
- To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
- To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.
- Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.
- When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.
Notes
Make it gluten free: Use certified gluten-free tamari, not soy sauce.
Make it vegan: Use maple syrup, not honey.
2025 recipes edits: I revisited this recipe and lightly revised the dressing by omitting 1 tablespoon apple cider vinegar and 1 teaspoon toasted sesame oil. I prefer maple syrup in the dressing, which is less sweet than honey, so I increased it by 1 teaspoon.
Nutrition
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