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 salads (vegan, gluten free) ready in about 10 minutes pairs rice vinegar, sugar, salt 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pickled Sour Green Mango Salad with Chili and Peanuts take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pickled Sour Green Mango Salad with Chili and Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vinegar from drying out.
Can I substitute ingredients in Pickled Sour Green Mango Salad with Chili and Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pickled Sour Green Mango Salad with Chili and Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pickled Sour Green Mango Salad with Chili and Peanuts vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
