Thai Mango Bean Sprout Salad with Tamarind Dressing
A refreshing salad of ripe mango and bean sprouts tossed in a tangy tamarind dressing. This asian-inspired salads ready in about 15 minutes blends peeled and sliced Ripe mango, Bean sprouts, thinly sliced Red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 1, peeled and sliced Ripe mango
- 2 cups Bean sprouts
- 1/4 cup, thinly sliced Red onion
- 2 tbsp Lime juice
- 1 tbsp Tamarind paste
- 1 tsp Fish sauce
- 1 tsp Sugar
- 1/4 cup Chopped peanuts
- 1 tbsp, chopped Fresh cilantro
Instructions
- Step 1: In a small bowl, whisk together lime juice, tamarind paste, fish sauce, and sugar until sugar dissolves completely.
- Step 2: In a large bowl, combine sliced mango, bean sprouts, and thinly sliced red onion.
- Step 3: Pour tamarind dressing over the salad and toss gently to coat all ingredients.
- Step 4: Sprinkle with chopped peanuts and fresh cilantro just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Mango Bean Sprout Salad with Tamarind Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Thai Mango Bean Sprout Salad with Tamarind Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Thai Mango Bean Sprout Salad with Tamarind Dressing?
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 Thai Mango Bean Sprout Salad with Tamarind Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Thai Mango Bean Sprout Salad with Tamarind Dressing?
Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★★
Love how the Asian come through in every bite.
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