Thai inspired Zucchini Mango Salad

Zucchini Mango Salad Thai Style (0127)

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 6


  • 2 medium sized zucchini (I used one yellow and one green), grated - using a spiralizer
  • 1 large mango, cubed
  • 1 bunch basil leaves, roughly torn
  • 1 small bunch mint leaves, chopped
  • 1 small bunch flat leaf parsley, chopped
  • 2 tablespoons sesame oil
  • 150g cherry tomatoes, quartered
  • sea salt and cracked pepper, to taste
  • 75g unsalted peanuts, toasted
  • thumb-sized piece of ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon sesame seeds
  • 1-2 teaspoons palm sugar (alternatively muscovado sugar)
  • 2-3 limes, juice
  • 2 tablespoons soy sauce
  • ½ teaspoon chili flakes (or more if you prefer it hotter)


  1. In a large bowl add zucchini, mango, ginger, garlic, peanuts and tomatoes.
  2. Mix together the lime juice, sesame oil, soy sauce, chili flakes and palm sugar in a separate bowl, then pour over the salad. Toss well to combine. Allow to marinate for 8-10 minutes until flavors have incorporated with each other.
  3. Transfer on a platter and top with herbs and sesame seeds.

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