Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by peeling two ripe mangoes and slicing them into thin strips or cubes, arranging them in a bowl.
- Wash the English cucumber, remove the seeds if desired, and cut it into matchstick-sized pieces.
- Chop a colorful bell pepper and thinly slice a small red onion, soaking the onion slices in cold water for 5 minutes.
- In a large mixing bowl, combine the prepared mango, cucumber, bell pepper, and drained red onion.
- Chop a handful of fresh herbs, such as cilantro or mint, and sprinkle them into the mix. Gently toss the ingredients.
- In a small bowl, whisk together the juice of one lime, a splash of fish sauce, and finely chopped chili.
- Drizzle the prepared dressing over the salad mixture and gently toss until well coated.
- Serve immediately in individual bowls or on a large serving platter.
Nutrition
Notes
Dress the salad right before serving to keep the veggies crisp. Feel free to experiment with leftover veggies.