Name: Vietnamese Mango Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 large green (unripe) mangoes, peeled and julienned; 1 large carrot, peeled and julienned; 1 red bell pepper, thinly sliced; 1/2 cup fresh bean sprouts; 1/4 cup fresh mint leaves, roughly chopped; 1/4 cup fresh cilantro leaves, roughly chopped; 1/4 cup roasted peanuts, crushed; 3 tablespoons fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 1 tablespoon brown sugar; 1-2 red bird's eye chilies, finely chopped (adjust to taste)

Instructions

Prepare the mangoes

Peel the green mangoes and cut them into thin julienne strips. Place them in a large mixing bowl.
Add the vegetables

Add the julienned carrot, sliced red bell pepper, and bean sprouts to the bowl with the mangoes.
Make the dressing

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, brown sugar, and chopped chilies until the sugar is dissolved. Taste and adjust seasoning if needed.
Combine and toss

Pour the dressing over the mango mixture. Add the chopped mint and cilantro leaves. Toss everything together until well combined and evenly coated with the dressing.
Let flavors meld

Allow the salad to sit for 5-10 minutes for the flavors to meld together and for the mango to slightly soften in the acidic dressing.
Serve and garnish

Transfer the salad to a serving plate or individual bowls. Sprinkle the crushed peanuts on top just before serving to maintain their crunch.

Vietnamese Mango Salad

Ingredients

Instructions

Nutritional Information