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Vietnamese Mango Salad

Vietnamese Mango Salad (Gỏi Xoài)

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5 from 2 reviews

  • Total Time: 15 minutes
  • Yield: 2 1x


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.


  • 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


  1. Peel all the veggies, then julienne using a mandolin slicer or knife. Remove the seeds from the cucumber and mango.
  2. Make the dressing by combining the vegan fish sauce, rice vinegar, sugar, and lime juice.
  3. 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