Vietnamese Mango Salad
Recipe GLPR8e4a818dd56947
A vibrant and refreshing Vietnamese-inspired salad featuring crisp julienned mangoes tossed with fiery fresh chilies, aromatic herbs, and a tangy-sweet dressing. This light salad is balanced with roasted peanuts and optional cooked prawns, making it a perfect starter or side dish with bold, complex flavors.
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Ingredients
2½ tablespoons Palm sugar (or dark brown sugar)
1 tablespoon Lime juice
1 tablespoon White rice vinegar
1 teaspoon Fresh ginger, grated
1 teaspoon Fish sauce
3 drops Sesame oil
1½ large Underripe mangoes, julienned
1½ Red chillies, julienned
1½ Green chillies, julienned
½ Red onion, thinly sliced
½ cup Cooked prawns, optional
handful Fresh basil, roughly chopped
handful Fresh cilantro, roughly chopped
handful Fresh mint, roughly chopped
⅓ cup Roasted peanuts, roughly chopped
to taste Candied ginger, chopped
Directions
In a small bowl, combine the palm sugar, lime juice, rice vinegar, grated fresh ginger, fish sauce, and sesame oil. Stir until the sugar dissolves completely, creating a balanced dressing with sweet, sour, spicy, and umami notes.
In a large salad bowl, arrange the julienned mangoes, red and green chillies, and sliced red onion.
Pour the prepared dressing over the mango mixture and toss gently to coat all ingredients evenly.
Add the cooked prawns (if using) and scatter the fresh basil, cilantro, and mint over the top.
Sprinkle the chopped roasted peanuts and candied ginger over the salad.
Toss once more to combine everything, then serve immediately while the mangoes are crisp and the herbs are fresh.
