International•healthy
Mango Cucumber Salad (Asian)
This Mango Cucumber Salad (Asian recipe) is a light and refreshing side dish full of tropical flavor. Quick and easy, it's a sweet, savory and crunchy recipe perfect for camping or a summer barbecue. Plus, unlike many salads, there is no sour cream or olive oil used, so it's healthier and less heavy!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons White sugar (Substitute: neutral honey. I don't recommend brown sugar.)
- 4 Tablespoons Hot water (To dissolve the white sugar)
- 2 Tablespoons Fish Sauce
- 1½-2 Tablespoons Fresh Lime Juice
- 3-4 Garlic cloves (Peeled and minced)
- 1 Fresh red chilies (Optional. Deseed and slice thinly)
- 1 ripe mango
- 1 Japanese cucumber
- ¼-½ red onion
- 1 sprig spring onions
- 20 cherry tomatoes
Instructions
- 1
Pour the hot water over the sugar and mix till dissolved then combine well with the other ingredients.Note: if using honey, you can just mix everything together.
- 2
Mix all the ingredients with the sauce.
- 3
Store in an airtight container in the fridge for 1 hour for best flavor. If not, can be eaten immediately too.