Thai Green Mango and Apple Salad

By Ciry Deissl-Gibbs

This is my favorite go-to recipe when I am looking for something simple, delicious, and nutritious! As IIN teaches, cooking doesn’t need to be complicated to be healthy. This salad only takes 15 minutes to prepare. Enjoy!

Thai Green Mango and Apple Salad


4 unripe mangos (preferable green), shredded

2 Granny Smith apples, shredded

1 cup green beans, cut into 2-inch pieces

1 cup cherry tomatoes, cut in halves

1 cup mung bean sprouts

1 small red chili pepper, minced

2 cloves garlic, minced

½ cup roasted peanuts

4 tablespoons of fresh lime juice (about 2 limes)

⅓ cup cilantro

3-5 tsp. Sriracha (I use Ninja Squirrel – it’s vegan, non-GMO and gluten-free!)


  1. In a mortar, smash the garlic, red chili pepper, green beans and halved cherry tomatoes until the beans are bruised and the tomato juices come out
  2. Transfer to a bowl and toss with the rest of the ingredients
  3. Garnish salad with peanuts
  4. Enjoy!



Ciry Deissl-Gibbs is a mother of two, a wife, a marathon runner, a yoga enthusiast, a former photojournalist and a creative plant-based chef. She writes on her blog Sunshine and Kale about food, art, nature and everything in between. You can also find her on Facebook and Instagram. She is currently a student in the Health Coach Training Program.

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