From:
https://www.aheadofthyme.com/creamy-sesame-dressing/
Total Time: 10 minutes
Yield: 4 servings
Ingredients
- 3 yellow mango (Ataulfo), peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts (plus more for serving)
⅓ cup creamy sesame dressing:
- 1 tablespoon soy sauce
- 2 tablespoons balsamic vinegar or white vinegar
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ tablespoon tahini (or peanut butter)
- ½ tablespoon white sesame seeds
Instructions:
Salad:
- Add all ingredients into a medium mixing bowl and stir well with a spoon until combined. Or place in a mason jar and seal with the lid. Shake until well combined.
- Use immediately or store in the refrigerator for up to 2 weeks. Shake or stir well before using to prevent separation.
Sesame Dressing:
- In a large mixing bowl or serving dish, combine mango, red pepper, red onion, cilantro, and roasted peanuts.
- For the creamy sesame dressing, stir to combine soy sauce, vinegar, olive oil, sesame oil, tahini, and sesame seeds.
- Pour creamy sesame dressing on top of the salad and toss to combine. Serve immediately with extra peanuts and sesame seeds on top.
Notes
Make ahead instructions: To make this salad ahead of time, I would suggest doing all the prep and chopping the vegetables, make the dressing, and store in separate airtight containers. When ready to serve, pour the dressing on top and toss.
How to store: Thai mango salad is best served fresh. If you have any leftovers, store in an airtight container in the refrigerator for up to 3-4 days.