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Thai-style Mango Salad

Thai-style Mango Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • Dressing
  • 2 Tbsp. granulated sugar
  • 2 tbsp. soy sauce or Thai fish sauce
  • 3 tbsp. seasoned rice wine vinegar
  • 2 tbsp. peanut butter
  • 1 tbsp. minced fresh gingerroot
  • 1 small clove garlic, minced
  • 1 tsp. minced fresh hot chile pepper (optional)
  • 1/2 c. peanut oil
  • Kosher or sea salt and freshly ground black pepper Salad
  • 1/2 c. bean sprouts
  • 1/2 lb. fresh snow peas, strings removed
  • 1/2 c. California raisins
  • 2 large ripe mangoes
  • 1/2 c. toasted cashews
  • Kosher or sea salt and freshly ground black pepper
  • Lettuce leaves for lining plates



1 Dressing

2 In a blender, combine the sugar, soy sauce, vinegar, peanut butter, ginger, garlic and chile pepper and blend for 30 seconds.

3 With blender running, add the oil in a slow, steady stream and process until smooth. Season to taste with salt and pepper.

4 Salad

5 Place the bean sprouts in a colander and rinse thoroughly.

6 In a small saucepan, bring 1 quart of salted water to a boil.

7 Add the snow peas and cook briefly until tender but still crisp, about 30 seconds. Pour boiling water and peas over the bean sprouts to wilt them a little.

8 Rinse immediately under cold water. Drain on paper towels.

9 In a large bowl, toss vegetables with raisins, mangoes and cashews.

10 Then, toss with enough dressing to coat the vegetables. Season to taste with salt and pepper. Serve on a single platter or individual plates lined with lettuce leaves.

Source: Chef Roy Harland and California Raisin Marketing Board