top down, up close view of bowl with a serving of spicy thai mango salad

5 from 5 reviews

A fresh thai salad with mango, cucumber, carrot, tomato, and cilantro in a flavorful dressing.


  • 1 English cucumber, julienned (or your favorite)
  • 2 large carrots, julienned
  • 1 mango, julienned or sliced
  • handful cherry tomatoes, halved
  • handful cashews or peanuts, optional
  • cilantro, as much as you like, to serve
  • 12 limes, to serve


  • 2 tablespoons tamari, soy sauce or coconut aminos
  • 1 tablespoon coconut, pure cane or raw sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • juice of one lime


In a small bowl, mix together tamari, sugar, garlic, red pepper flakes and juice of lime. Set aside. Mix before adding to the salad, we want the sugar to be as dissolved as possible.

Prepare your vegetables and fruit, place in medium sized bowl, pour the dressing and mix well. Serve in individual bowls with an extra squeeze of lime and nuts overtop.

Serves 2


You can sub in 3 – 4 Persian cucumbers in place of the English. Both of these types of cucumbers have less seeds making them ideal for being julienned. Regular cucumber works too if needed.

Add in red bell pepper to the mix, those will add a bit of sweetness and crunch.

In place of using sugar, opt for pure maple syrup instead.