Description
This refreshing Vietnamese Green Mango Salad with Shrimp is a delightful blend of tangy green mango, succulent shrimp, and fresh herbs, all tossed in a zesty dressing. It’s a perfect balance of flavors and textures, making it a great choice for a light and vibrant meal.
Ingredients
Scale
Main Salad Ingredients:
- 2 green (unripe) mangoes, peeled and julienned
- 1/2 pound cooked shrimp (medium-sized, peeled and deveined)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed roasted peanuts
For the Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (fresh)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 Thai chili, finely sliced (optional, adjust to taste)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic, and Thai chili until well combined.
- Combine Ingredients: In a large mixing bowl, toss together the julienned green mango, cooked shrimp, shredded carrots, red onion, mint, and cilantro.
- Add Dressing: Pour the prepared dressing over the salad and gently toss to coat all the ingredients.
- Serve: Transfer the salad to a serving plate or bowl, top with crushed peanuts, and serve immediately for the best flavor.
Notes
- If the mango is very sour, adjust the dressing with more sugar to balance the flavors.
- You can use green papaya as a substitute for mango in this recipe.
- This salad is most enjoyable when served chilled and works well as a light lunch or appetizer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 115 mg
