Thai Style Bean Sprouts & Raw Mango Salad Recipe
A Refreshing Thai Appetizer with a Perfect Balance of Sweet, Sour, and Spicy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3
Cuisine: Thai
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango | 1, peeled |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Green Moong Sprouts | 1 cup |
| Brown Sugar (Demerara Sugar) | 1 teaspoon |
| Red Chili Powder | 1 pinch |
| Salt | To taste |
| Soy Sauce | 2 tablespoons |
| Chili Oil (or Sesame Oil) | 1 tablespoon |
| Lemon Juice | From half a lemon |
| Coriander Leaves (Dhania) | Roughly chopped |
Instructions
-
Prepare the Mango:
Begin by peeling the raw mango. Cut it into thin matchsticks or julienne strips. If you have a food processor with a grater blade, this can make the task quicker by shredding the mango into fine strips. -
Mix the Mango and Bean Sprouts:
In a large mixing bowl, combine the julienned mango and the fresh green moong sprouts. Sprinkle over the brown sugar, salt, and red chili powder. Toss everything gently to combine, allowing the flavors to meld together. Set the mixture aside while you prepare the remaining ingredients. -
Crush the Peanuts:
Take the roasted peanuts and crush them coarsely using a mortar and pestle. This step releases the rich, nutty oils and enhances the flavor of the peanuts. Set aside the crushed peanuts in a separate bowl. -
Prepare the Dressing:
In a small bowl, whisk together the chili oil (or sesame oil) and lemon juice. Stir vigorously for about 10 seconds, ensuring the oil and lemon juice blend together smoothly. Then add the soy sauce and continue whisking until fully combined. -
Assemble the Salad:
Pour the salad dressing over the mango and bean sprout mixture. Add in the crushed peanuts and toss gently to ensure all the ingredients are evenly coated in the dressing. -
Finish with Fresh Herbs:
Stir in the roughly chopped coriander leaves for a burst of fresh flavor. Taste the salad and adjust the seasoning as needed, adding more salt, chili powder, or soy sauce if desired. -
Serve and Enjoy:
This vibrant Thai Style Bean Sprouts & Raw Mango Salad can be enjoyed immediately or chilled for a few minutes before serving. For a complete Thai meal, serve this salad alongside a hearty Vegetarian Thai Red Curry and Steamed Rice for a light yet satisfying lunch or dinner.
Nutritional Information (Per Serving)
Approximate values based on standard ingredients
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 22 g |
| Sugars | 10 g |
| Fiber | 4 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 500 mg |
| Cholesterol | 0 mg |
Tips for the Perfect Thai Mango Salad:
- Mango Selection: Choose a firm, green mango for the perfect balance of tartness and crunch. A ripe mango can be too sweet and soft for this type of salad.
- Peanut Substitutes: If you have an allergy or prefer a different nut, you can substitute the peanuts with cashews or almonds. Toast them lightly for extra flavor.
- Customizing Heat: Adjust the amount of red chili powder and chili oil according to your preferred spice level. For an extra kick, add some fresh chopped chili to the dressing.
This Thai Style Bean Sprouts & Raw Mango Salad is a delightful appetizer that combines the bold flavors of Thai cuisine with a refreshing, light twist. The perfect blend of sweetness from the mango, the crunch of bean sprouts, and the nuttiness of roasted peanuts creates a dish thatβs both satisfying and bursting with flavors. Whether you’re hosting a gathering or just craving a quick snack, this Thai salad is sure to impress!
