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Thai Mango Salad


  • 2 mangos cut into ½ inch wide strips
  • 1 red pepper shredded
  • ½ red onion shredded
  • 1 cup green beans thin ones, like haricot verts, are the best here, cut into 2 inch pieces*
  • ½ cup bean sprouts
  • ½ cup halved cherry tomatoes
  • ¼ cup roughly chopped cilantro
  • ¼ cup chopped mint
  • 3 eggs
  • 1 tsp fish sauce or soy sauce
  • ½ tsp neutral oil like canola
  • Thai dressing 2-4 tbs, depending on your preference
  • ¼ cup chopped peanuts


  1. COMBINE chopped mangos, red pepper and onion slices, green beans, bean sprouts, tomatoes, cilantro, and mint in a large serving bowl and toss to combine.
  2. WHISK the eggs with the fish sauce (or soy sauce, if using) in a small bowl. Heat a nonstick pan over medium heat and add a half teaspoon of oil. Add the eggs and more the pan around a bit to get an even layer of egg on the bottom. Let the egg cook for 2-3 minutes, until it's set and has little brown spots on the bottom.
  3. FLIP the eggs to cook the second side - you can either try the wrist-snap-flip (always good to practice!) or just slide the eggs onto a plate and flip them back in to the pan, uncooked side down. Cook for about another 2 minutes, until both sides are lightly brown. Remove the eggs from the pan and let them cool for a minute or two.
  4. SLICE the egg into strips about a half inch wide and 2 inches long.
  5. ADD scrambled egg and dressing to the salad and toss to combine. Taste, and add more dressing if needed - I like to start out with a few spoonfuls and then add more if I want it. Sprinkle the chopped peanuts on top and serve.
  6. This salad is best when you serve it right away, but it lasts for a few days in the fridge without a problem.

Recipe Notes

You can steam the green beans if you prefer them cooked. Either steam them over a pot of water heated on the stove or microwave them with a few spoonfuls of water for a couple of minutes. You can also use frozen-and-defrosted green beans, so long as you drain them well as defrosting them.