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This post was first published on March 10, 2016. This recipe is a Vietnamese version of mango salad. Enjoy!
What’s in this Vietnamese version of mango salad?
Vietnamese salads are usually made with the same dressing. The dressing is a combination of lime juice, garlic, fish sauce, bird eye chilis and sugar.
Mango, carrot, red onion and shirmps are the base of this salad. But what makes this salad actually shine is the spicy, sweet, sour of the garlic dressing.
When selecting mangos, look for those that are firm yet ripe. It’ll provide better texture when tossing the salad.
Use a vegetable peeler to create thin, long strips of mangos and carrots. If you don’t have a peeler, cut mango and carrots into thin strips.
This salad is perfect to pair with BBQ meat as you’re firing up the grill. It’s delicious and refreshing and so simple to put together. Enjoy!
Vietnamese Mango Salad with Shrimp
Refreshing and delightful mango salad with carrots, onions, shrimps. This salad is accompanied by a spicy, sweet, sour garlic dressing.
- 1 mango thinly sliced into strips using a mandoline or a peeler
- 1/2 red onion (thinly sliced)
- 1 medium carrot (thinly sliced)
- 8 oz shrimps (peeled, deveined, cut lengthwise)
- small bunch of Thai basil (chopped)
- small bunch of Vietnamese coriander (chopped)
- crushed peanuts for toppings
For the dressing:
- 4 cloves garlic (minced)
- 1 bird eye chili (minced)
- 1/4 cup sugar
- 1/4 cup fish sauce
- juice of 2 lemons
Boil the shrimps: Place 2 cups of water in a small saucepan and boil the shrimps. Drain, then sliced lengthwise.
Dressing: In a mixing bowl, combine all dressing ingredients. Whisk well. Season to taste according to your prefrence.
Place mango, carrot, onion, shrimp, thai basil and vietnamese coriander in a large bowl. Pour the dressing over the salad. Mix well. Sprinkle with crushed peanuts. Serve!