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
- 1 mango
- 1/2 cucumber
- 1/2 carrot (or 1 small carrot)
- 1/4 red onion
- 1/2 bunch cilantro
Vegan Fish Sauce dressing
- 2 tbsp soy sauce (sub with vegan fish sauce)
- 1 tbsp rice vinegar (sub with apple cider vinegar)
- 1 tbsp sugar (sub with maple syrup/ agave syrup)
- Juice from 1/2 a lime
- 2 tsp minced garlic and chili (I used about 4 cloves of garlic and 1 Thai chili)
Optional Toppings
- roasted chopped peanuts
- crispy fried shallots
- coriander / cilantro
Instructions
- 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.
- Thinly slice the cucumber, carrot, red onion and cilantro.
-
Mix the vegetables: In a large bowl, combine the mango, carrot, cucumber, and herbs. Toss gently to blend the colours and textures.
-
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.
-
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