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Vietnamese Mango Salad

Vietnamese Mango Salad (Gỏi Xoài)


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5 from 2 reviews

  • Author: Veggie Anh
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

This Vietnamese Mango Salad is a light, herbaceous and healthy summer salad that will brighten up your table, or as a side dish to accompany savory dishes. It brings a vibrant tropical vibe with a simple Vietnamese dressing that aims to impress.


Ingredients

Scale
  • 1 mango
  • 1/2 cucumber
  • 1/2 carrot (or 1 small carrot)
  • 1/4 red onion
  • 1/2 bunch cilantro

Vegan Fish Sauce dressing

Optional Toppings

  • roasted chopped peanuts
  • crispy fried shallots
  • coriander / cilantro

Instructions

  1. Peel and julienne the green mangoes using a mandolin slicer or knife. If you’ve never worked with unripe mango before, you’ll find they’re firm and easy to shred. Their tanginess is what gives the salad its signature zing.
  2. Thinly slice the cucumber, carrot, red onion and cilantro.
  3. Mix the vegetables: In a large bowl, combine the mango, carrot, cucumber, and herbs. Toss gently to blend the colours and textures.

  4. Make the dressing: In a small bowl or jar, whisk together soy sauce (or vegan fish sauce), rice vinegar, sugar, and lime juice. until well combined.

  5. Dress and garnish: Pour the dressing over the salad just before serving. Toss everything together, top with roasted crushed peanuts and optional fried shallots for an extra kick.

Notes

  • Use firm green mangoes – Ripe mangoes will be too soft and sweet for this dish.
  • Balance your dressing – Taste and adjust the sour, sweet, and salty elements as needed.
  • Serve fresh – This salad is best enjoyed immediately for maximum crunch and flavour.
  • Prep Time: 20 minutes
  • Category: Appetizer, Side Dish
  • Method: mixing, julienning
  • Cuisine: vietnamese