Thai Mango Salad


This colorful salad is a great recipe to enjoy in the spring season. The fresh produce in this recipe adds a refreshing crunch while contrasting perfectly with hot and sweet dressing.

For Pitta Dosha avoid peanuts
For Vata and Kapha, use lightly steamed vegetables for salad

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 4 Persons


  • ½ cup shredded purple cabbage
  • ½ cup shredded green cabbage
  • ½ cup chopped spring onions
  • ½ cup grated carrots
  • ½ cup bite-sized pieces of mango (not too ripe)
  • ½ cup bean sprouts
  • ½ cup chopped cilantro
  • 1 cup of roughly chopped romaine lettuce
  • 1 T chopped roasted peanuts
  • 1 T sesame oil
  • 1 T lime juice
  • 1 T peanut butter
  • 1 T light soy sauce
  • Salt and Pepper for Seasoning
  • Finely chopped Thai red chili (optional)


  1. For salad dressing, whisk sesame oil, lime juice, peanut butter, thai red chili, and soy sauce.
  2. In a large bowl, mix the vegetables and toss them with the dressing. Top it off with peanuts.
  3. Serve fresh

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cilantro
Avi Kumar

Avi is an irreverent hard-core Engineer turned Marketer, who is focused on unveiling the secrets of Ayurveda, scientifically. His aim is to research Ayurveda, take what works, discard what's superseded by new discoveries, and in all increase in human knowledge.

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