Pickled Sour Green Mango Salad with Chili and Peanuts
A vibrant salad featuring tart green mangoes pickled in a tangy dressing, balanced with crunchy peanuts and a mild chili kick. This Thai-inspired salad recipe (vegan, gluten free), ready in about 10 minutes, pairs green mango, rice vinegar, sugar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 90 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and julienned green mango
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp red chili flakes
- 1/4 cup, roughly chopped roasted peanuts
- 2 tbsp, chopped fresh cilantro
- 1 tsp sesame oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon red chili flakes, stirring until sugar dissolves to create a sour and spicy pickling liquid.
- Step 2: Add 2 medium peeled and julienned green mangoes to the bowl and toss thoroughly to coat. Let marinate at room temperature for 20 minutes until mango softens slightly but remains crisp.
- Step 3: Just before serving, drizzle 1 teaspoon sesame oil over the salad, sprinkle 1/4 cup roughly chopped roasted peanuts and 2 tablespoons chopped fresh cilantro on top, then gently toss to combine all flavors.
