Courtesy of the one and only Kelly, from Inspired Edibles, this was so simple and so delicious, we already enjoyed it twice. The dressing makes it all shine, although the mango is also a key player. Other fruits could be used, but it is very hard to beat a ripe mango for texture and sweetness here.

THAI-INSPIRED CUCUMBER AND MANGO SALAD
(slightly modified from Inspired Edibles)

For the dressing:
2 Tbsp fresh lime juice
1 Tbsp fish sauce
2 tsp soy sauce
1 tsp sesame oil
1 Thai chili pepper, stemmed, seeded, and finely chopped
1 Tbsp cilantro, finely chopped + more for garnish
1 Tbsp brown sugar

For the salad:
2 English cucumbers, washed & sliced (i leave skin on)
1 large ripe and juicy mango, peeled & diced
a few radishes, thinly sliced
sesame seeds for garnish

Make the dressing: in a small jar combine all the ingredients and whisk well, or close with t tight fitting lid and shake away…

For the Salad: place the sliced cucumber, mango and sliced radishes in a serving bowl and toss gently to combine taking care not to mash the mango. When you’re ready to serve, give the Thai dressing another good shake before pouring over salad — mix to combine and add fresh cilantro and sesame seeds on top.

ENJOY!

to print the recipe, click here

Comments: Isn’t that the most gorgeous mango in the world? We got several as a gift from a very sweet departmental colleague and divided them into different recipes, including a mango-melon sorbet made by the husband that turned out spectacular! Make sure to stop by Kelly’s site and look at her original version which might please you more. As you might remember, we don’t use garlic and onions, so keep those ingredients in mind as possible additions if you try it.

I was very surprised that leftovers were still great next day. The cucumbers and radishes held up well, and the mango was just a little softer. Perfect side dish or light meal if you add a nice slice of sourdough bread to soak up the dressing (I am very fond of bread with olive oil and balsamic vinegar, and this dressing goes along the same path).

ONE YEAR AGO: Dressing up the Roll Cakes

TWO YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

THREE YEAR AGO: Corn Fritters

FOUR YEARS AGO: Minnie Macarons

FIVE YEARS AGO: Air-Fried Mexican Meatloaf

SIX YEARS AGO: Mimi’s Sticky Chicken, a Call from my Past

SEVEN YEARS AGO: Perfect Soy-Grilled Steak

EIGHT YEARS AGO: The Devil’s Bread

NINE YEARS AGO: Heart of Palm Salad Skewers

TEN YEARS AGO: Potluck Frittata and Lavoisier

ELEVEN YEARS AGO: Home-made Corn Tortillas

TWELVE YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

THIRTEEN YEARS AGO: Brigadeiros: A Brazilian Party!

TWELVE YEARS AGO: Lemony Asparagus