Vietnamese Mango Salad is a mouth-watering salad with a balanced combination of heat, sweet, sour and salty flavours. It also has a good mix of textures added by vegetables and herbs. There is no fix combination of vegetables and herbs for this salad. You can combine them as per your liking.
This crunchy, spicy and refreshing salad is perfect as an appetizer or a side dish. It is quite easy and quick to assemble this salad, only care to be taken is while chopping. It is a great idea to get your-self a good knife or a chopper.
I love-making this salad as I always have mint, coriander, spring onions, and other herbs growing in my Balcony Garden. I am very particular about using fresh herbs and pluck them just before using.
You may like to try our other similar recipes like Thai green mango salad, Broccoli and Cranberry Salad and Mexican Salad with Nacho Chips.
Yield: 4 servings
Prep time: 15 minutes
Total time: 20 minutes
Ingredients For Vietnamese Mango Salad
1 green mango thinly sliced
1 large carrot thinly sliced
1 cups cabbage finely sliced
¼ cup spring onions sliced
¼ cup spring onion greens chopped
¼ cup mint leaves torn
¼ cup fresh coriander roughly chopped
½ cup sprouts (optional)
2 tablespoon crispy fried shallots
1 tablespoon sesame seeds roasted
1/4 cup peanuts roasted and lightly crushed
Salad Dressing
1 red chilli thinly sliced
2 cloves garlic minced
1 teaspoon ginger minced
2 tablespoon lime juice
2 tablespoon palm sugar/white sugar
2 teaspoon sesame oil
1 teaspoon rice vinegar optional
Salt to taste
Directions For Vietnamese Mango Salad
- For the dressing
- In a bowl; place lime juice, sugar, salt and mix till sugar is dissolved. Add the sesame oil and mix. Crush the chilli, ginger and garlic in a mortar pestle; add this paste to the sugar, salt, oil and lime juice mix and set aside.
OR
-
- Transfer all the ingredients for the dressing in a blender and purée until smooth.
- In a large bowl, combine the mango, carrot, cabbage, spring onions, mint, coriander, and peanuts.
- Pour the dressing over the salad and toss to combine.
- Sprinkle the sesame seeds and fried shallots on the top.
- Serve immediately.
Note: Dressing can be made 1 day ahead. Cover and chill.
