Name: Vietnamese Green Mango Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 large unripe green mangoes, peeled and julienned; 1 medium carrot, peeled and julienned; 1/2 red bell pepper, thinly sliced; 1/2 cup fresh Thai basil leaves, roughly torn; 1/2 cup fresh mint leaves, roughly torn; 1/4 cup fresh cilantro leaves, roughly chopped; 3 tablespoons fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons palm sugar or brown sugar; 1 red chili, thinly sliced (adjust to taste); 2 cloves garlic, minced; 1/4 cup roasted peanuts, roughly chopped; 2 tablespoons fried shallots (optional)

Instructions

Prepare the mangoes

Peel the green mangoes and cut them into thin julienne strips. Place in a large mixing bowl. If the mangoes are too sour, sprinkle with a little salt and sugar, mix well, and let sit for 5 minutes before rinsing with cold water and draining thoroughly.
Mix the vegetables

Add the julienned carrot and sliced red bell pepper to the bowl with the green mango. Toss gently to combine the vegetables evenly.
Make the dressing

In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and half of the sliced chili until the sugar is completely dissolved. Taste and adjust the flavors to balance sweet, sour, and salty according to your preference.
Combine all ingredients

Pour the dressing over the mango mixture. Add the torn Thai basil, mint, and cilantro leaves. Toss everything together gently but thoroughly to ensure all ingredients are coated with the dressing.
Garnish and serve

Transfer the salad to a serving platter. Sprinkle with the chopped peanuts, remaining chili slices, and fried shallots if using. Serve immediately while fresh and crunchy, as a side dish or light meal.

Vietnamese Green Mango Salad

Ingredients

Instructions

Nutritional Information