Vietnamese Mango Salad
Ingredients
- Salad:
- 2 large green mangoes julienned
- 1 large carrot julienned
- ½ small red cabbage thinly sliced
- 1 red bell pepper julienned
- 1 cup sugar snap peas julienned
- ½ small red onion thinly sliced
- ½ cup cilantro leaves
- ½ cup mint leaves torn
- ½ cup Thai basil
- ¼ cup roasted peanuts chopped
- 2 tbsp fried shallots optional
- 1 red chili sliced (optional)
- Dressing Nuoc Cham:
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 2 tbsp water
- 2 cloves garlic minced
- 1-2 Thai chilies minced
- 1 tsp sesame oil optional
Instructions
- Peel green mangoes, julienne into thin matchsticks
- Julienne carrot, thinly slice cabbage
- Julienne bell pepper and snap peas, thinly slice onion
- Optional: soak onion in ice water 10 minutes, drain, pat dry
- Wash and dry herbs, remove leaves, tear larger ones
- Make dressing: whisk fish sauce, lime juice, vinegar, sugar, water until sugar dissolves
- Add garlic, chilies, sesame oil to dressing, stir well
- Taste and adjust sweet, sour, salty, spicy balance
- Combine mango, carrot, cabbage, pepper, peas, onion in large bowl
- Toss gently to mix
- Add cilantro, mint, basil, reserve some for garnish
- Pour ¾ of dressing over salad, toss thoroughly
- Let sit 5-10 minutes for flavors to meld
- Taste, add more dressing if needed
- Just before serving, top with peanuts and fried shallots
- Garnish with reserved herbs and chili slices
- Serve immediately
Notes
- Green mango essential—firm, tart, crunchy
- Fresh herbs not optional—key flavor
- Don't overdress—start with less
- Julienne thin and uniform
- Serve within 1 hour—gets soggy
- Add peanuts last—keeps crunchy
- Balance dressing—sweet, sour, salty, spicy
- Store components separately
- Substitute jicama if no green mango
- Vegetarian: Use soy sauce instead of fish sauce
- Add grilled shrimp or chicken for protein
- Best enjoyed fresh