Mango Cucumber Chili Salad (Printer-Friendly Version)
Crisp cucumber and juicy mango combine with peppers, basil, and chili flakes for a vivid, zesty salad.
# Required Ingredients:
→ Produce
01 -
1 large English cucumber, seeded and thinly sliced
02 -
1 small red onion, peeled and thinly sliced
03 -
1 red bell pepper, seeds and membranes removed, thinly sliced
04 -
3 large ripe mangos, peeled, pitted, and thinly sliced
05 -
20 g fresh basil leaves, roughly chopped
→ Dressing
06 -
30 ml olive oil
07 -
20 ml white vinegar
08 -
0.5 g crushed red chili flakes
09 -
2 g salt
# Step-by-Step Instructions:
01 -
Cut the cucumber into thirds, then halve each segment lengthwise. Scoop out the seeds with a spoon, thinly slice, and transfer to a large mixing bowl.
02 -
Peel and thinly slice the red onion. Remove seeds and membranes from the red bell pepper and slice into long strips. Add both to the mixing bowl.
03 -
Peel the mangos, cut the flesh away from the pit, and slice into thin strips. Place in the bowl with other ingredients.
04 -
Roughly chop fresh basil leaves and incorporate into the bowl.
05 -
In a jar or small bowl, combine olive oil, white vinegar, salt, and crushed red chili flakes. Shake or whisk thoroughly.
06 -
Pour the dressing over the salad ingredients. Gently toss to coat everything evenly. Serve immediately, garnished with additional basil if desired.
# Handy Cooking Tips:
01 -
For best texture, dress the salad just before serving and enjoy promptly for optimal freshness.
02 -
Choose ripe mangos that yield slightly to gentle pressure and have a fragrant aroma for the best flavor.
03 -
Omit chili flakes for a milder version or substitute fresh mint for basil if desired.