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Crisp Green Mango & Cucumber Salad with Lime Dressing
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Built by the community using Salad to go with Thai green curry
A bright, refreshing salad built to hold its own alongside Thai green curry. Crisp cucumber, zingy lime, a hint of chilli heat and a touch of sweetness balance the richness of the curry perfectly — no heavy dressing, no wilting leaves.
Cooking Ability Level
Prep
15 mins
Cook
0 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
65
Ingredients
- 1 large cucumber, halved lengthways, seeds scraped out, thinly sliced
- 1 small red onion, very thinly sliced
- 2 tbsp white wine vinegar
- 1 tsp sugar
- Juice of 1 lime (or 2 tbsp lemon juice)
- 1 tbsp vegetable oil
- 1 tsp soy sauce
- 1 tsp honey
- 1 clove garlic, finely grated
- Small handful of fresh coriander, roughly chopped (optional but ideal)
- Salt, to taste
1. Place the thinly sliced red onion in a small bowl with the white wine vinegar and sugar. Stir well and leave to quick-pickle for at least 10 minutes — this softens the sharpness and turns the onion a lovely pink.
2. Meanwhile, prepare the cucumber. Halve it lengthways, run a teaspoon down the middle to scoop out the watery seeds, then slice thinly on an angle. Place in a serving bowl and season lightly with salt. Leave for 5 minutes, then pat dry with kitchen paper — this keeps the salad crisp rather than watery.
3. Make the dressing: whisk together the lime juice, vegetable oil, soy sauce, honey and grated garlic until combined. Taste and adjust — it should be tangy, a little sweet and savoury.
4. Drain the pickled onions (discard the vinegar) and add them to the cucumber.
5. Pour the dressing over the salad and toss well. Scatter over the fresh coriander if using.
6. Serve immediately alongside your Thai green curry. The salad is best eaten fresh — it will soften if left too long.
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Nutrition per Serving
65
Calories
1g
Protein
9g
Carbs
3g
Fat