Delicious 5-Star Thai Salad Recipe: A Tangy Twist with Green Mango and Mint

This Thai Salad Recipe with green mango and mint is a refreshing dish perfect for any occasion. It was inspired by the Australian food God, Neil Perry, though after years of tweaking, I’ve adapted it beyond recognition. My sincerest apologies to Mr. Perry, but rest assured—it’s still the business.

Ingredients (Serves 2)

• • 1 very green mango
  • 1–2 handfuls of beansprouts
  • 1 handful of mint leaves (washed and stripped—worth the effort!)
  • 1 handful of coriander (washed and roughly chopped—stalks included; no fancy stripping here)
  • ½ cup shredded or flaked coconut (desiccated won’t cut it)
  • 1 clove garlic
  • 2 teaspoons palm sugar (or demerara sugar as an alternative)
  • Long red chili (¼–1, depending on your spice tolerance)
  • Juice of 1 lime
  • 2 tablespoons fish sauce (3 Crabs brand—don’t fall for the impostor “2 Crabs”)
    • For a vegan option, skip the fish sauce
  • Salted peanuts or cashews

Protein Options

Serve with your choice of:

• • Rare or medium-rare eye fillet steak
  • Chicken, prawns, or tofu

To extend this tangy Thai Salad Recipe for extra guests, add cold vermicelli noodles or simply another handful of beansprouts.

Tips for Making the Perfect Salad

• • Toast the shredded coconut lightly for added flavor.
  • Use a julienne peeler to shred the mango for even, perfect strips.
  • Choose a green mango that is firm but not rock-hard for the best tanginess.

  A Bit of a Backstory

  I first made this Thai Salad recipe back in 2008 and still have the original newspaper clipping lovingly stored in my ring binder. (Yes, I was that person—assiduously collecting recipes from Good Weekend in the Herald.)

  Eating at one of Neil Perry’s restaurants might be the stuff of dreams, but his recipes are refreshingly achievable—not too fiddly, and they always work out beautifully.

  Now, let’s talk about my tweaks. Neil’s original recipe used green pawpaw, but I prefer the tang of green mango. The beansprouts are a virtuous addition that somehow manage not to bore you senseless. The coconut? Only shredded or flaked will do—trust me on this.

  And while I’m a naturopath and know peanuts can be divisive, I think they work beautifully here (though cashews are a fine substitute).

  

  The Thai Salad Dressing

  The magic of this Thai salad recipe lies in its dressing—a sweet, salty, and sour masterpiece:

  • 1. In a mortar and pestle, grind the chili, palm sugar (or demerara sugar), and garlic into a paste.
    2. Add the lime juice and fish sauce.
    3. Adjust to taste: if you want more umami or saltiness, add extra fish sauce. Need more sourness? Add a squeeze of lime. Too salty or sour? Add a pinch more sugar.
    4. Mix thoroughly and pour over the salad.

  How to Assemble Your Thai Salad

  1. 1. Combine the mango, beansprouts, mint, coriander, and coconut in a large bowl.
     2. Add the dressing and toss well.
     3. Top with your protein of choice and finish with a sprinkle of peanuts or cashews.

  Customizations

  • Make it vegan: Use tofu and replace fish sauce with soy sauce or tamari.
  • Adjust spice: Add more chili for extra heat or reduce it for a milder thai salad.
  • Try a twist: Use green papaya instead of mango for a more traditional flavor.

  Serving Suggestions

  • Pair with steamed jasmine rice or quinoa for a complete meal.
  • Serve in lettuce cups as an appetizer for a party.
  • Enjoy this Thai Salad recipe with a refreshing drink like iced lemongrass tea or sparkling water with lime.

  Leftover Ideas

  • Use leftover thai salad as a filling for rice paper rolls.
  • Top your favorite grain bowl with the salad for a quick lunch.

  Whether you’re hosting guests or just treating yourself, this refreshing Thai salad recipe is guaranteed to be a crowd-pleaser. And apologies to Mr. Perry, I hope he forgives my meddling.

  Enjoy!