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 coriander / cilantro
Vegan Fish Sauce dressing
- 2 tbsp soy sauce / 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 all the veggies, then julienne using a mandolin slicer or knife. Remove the seeds from the cucumber and mango.
- Make the dressing by combining the vegan fish sauce, rice vinegar, sugar, and lime juice.
- Add all ingredients to the bowl, add the dressing to taste and top with roasted chopped peanuts and fried onions.
- Prep Time: 15 minutes
- Category: Appetizer, Side Dish
- Cuisine: vietnamese
Keywords: 15-minute meal, goi xoai, healthy, mango salad, oil-free, summer meal, tropical, vegetable, vietnamese mango salad
