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Thai mango salad with fenugreek

Semisweet green mango is the star of this traditional Thai salad. It’s rounded out with toasty nuts, fermented fish sauce, umami soy, sour lime, and hot Thai chilli. 



  • 1/3 cup (80 ml) cashews
  • 1/3 cup (80 ml) peanuts
  • 2 tablespoons (30 ml) fish sauce
  • 2 tablespoons (30 ml) soy sauce
  • Juice of 1 lime
  • 1 tablespoon (15 ml) palm sugar, grated
  • 1 red Thai chili pepper, seeded and chopped
  • 1/3 cup (80 ml) olive oil
  • 3 semi-firm green mangos, peeled and julienned
  • 2 red bell peppers, seeded and julienned
  • 1 tablespoon (15 ml) coarsely ground fenugreek, plus more for garnish
  • Freshly ground black pepper
  • 1/4 cup (60 ml) cilantro, chopped


  1. Preheat the oven to 300° F (150° C). 
  2. Spread the cashews and peanuts out onto a sheet pan. Toast until lightly browned and fragrant for 12 minutes.
  3. Allow the nuts to cool to room temperature.
  4. Using the bottom of a clean pot or pan, gently crush the nuts into small pieces.
  5. In a small mixing bowl, whisk together fish sauce, soy sauce, lime juice, palm sugar, chili pepper and olive oil. Reserve for later use.
  6. In a large mixing bowl, combine mangos, red peppers, and fenugreek. Season with pepper.
  7. Pour dressing over the salad, and toss, to coat.
  8. Serve salad cold, garnished with crushed peanuts and cashews, extra fenugreek and chopped cilantro. Enjoy!


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