A mix of crisp, cool shredded cabbage and veggies, generously topped with tropical, sweet mangoes and salty, crunchy cashews, garnished with fresh mint and drizzled with a slightly spicy, tangy, impossibly creamy and smooth coconut-lime vinaigrette. This Thai Cashew and Mango Slaw Salad is ridiculously easy and seriously tasty!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Make the Dressing: In a small bowl or 2-cup glass measure, combine all the ingredients for the mango salad dressing. Season with a ¼ teaspoon salt and 1/16 tsp ground black pepper. Use a whisk and stir until well combined. Taste and adjust for seasoning and flavor. Then, set aside and let the flavors develop and marry.
Prep Mangos: Using a vegetable peeler to remove and discard the skin from the mango. Then, use a sharp Chef’s knife to slice the fruit from the stone (pit). Next, use a grater to grate the flesh slice or use a sharp knife to slice each section (or cheek) of the mango into long thin strips.
Toss Ingredients: Add the thin strips of mangos to a large mixing bowl or serving bowl. Add the romaine, bell pepper, jalapeno, carrots, and green onions. Toss to combine.
Add Dressing: When ready to serve, drizzle some of the Thai salad dressing over the mango salad. Gently toss to coat all the ingredients.
Garnish and Serve Thai Mango Salad: Garnish the top of the mango thai salad with roasted cashews or peanuts, fresh cilantro, and fresh mint. Serve with the remaining dressing on the side and enjoy immediately.
Notes
Mangos: Authentic thai mango salads typically use grated un-ripened or under-ripened (firm) mangos. You can use whatever you prefer, just make note that you can’t grate the flesh of a ripe mango because it’s too soft.
If using firm, under-ripe mangoes, you may want to consider adding a little bit of honey or agave to the dressing if you prefer a sweet mango salad.
Lettuces: Over the years I've made this mango salad with different greens - from iceberg and butter, to romaine and cabbages. Personally, I love green cabbage and romaine here. However, you can use whatever greens you love. Just keep in mind you may want to use a salad spinner to get the leaves of more watery lettuces completely dry before making this salad recipe. This will ensure your mango salad doesn't turn out watery or sad.
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.