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5 from 1 vote

Vietnamese Green Mango Salad

A quick salad that's perfect as an appetizer or as a side for a simple fried or grilled main course. Definitely worth the try!
Prep Time1 hour
Total Time2 hours
Course: Appetizer
Cuisine: Vietnamese
Servings: 4 people

Ingredients

  • 1 Piece Green Mango julienne
  • 1 Piece Carrot julienne
  • 1 Piece Daikon Radish julienne
  • 1 Piece Cucumber deseeded, julienne
  • 100 Grams Shrimp peeled and blanched
  • 1 Piece Red Onion thinly sliced
  • 1/4 Cup Roasted Peanuts chopped
  • 3 Pieces Red Chili chopped
  • 1 Tablespoon Chopped Mint
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Water
  • 2 Pieces Lime juiced
  • 1/4 Cup Vinegar
  • 1/4 Cup Sugar
  • 1/4 Cup Water

Instructions

  • Make a pickling solution. Whisk together 1/4 cup vinegar, 1/4 cup sugar, and 1/4 cup water in a bowl.
  • Toss the mangoes, carrots, daikon, and cucumber in the pickling solution and chill for an hour.
  • Whisk together the vinaigrette. Combine the lime juice, fish sauce, 2 tablespoons sugar, chili, mint, and red onions in a bowl.
  • Drain the chopped vegetables from the pickling liquid and toss in the vinaigrette.
  • Top with shrimps and chopped peanuts.