Vietnamese Green Mango Salad
This vibrant Vietnamese green mango salad is refreshingly tart and crunchy, featuring unripe mango, crisp vegetables, and a savory-sweet dressing. It's a light and flavorful dish perfect for a warm day.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 175 kcal
Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
salad
- 2 pcsgreen mango, peeled and julienned
- 1 pcscarrot, julienned
- 0.5 pcscucumber, julienned
- 0.25 pcsred onion, thinly sliced
- 0.25 cupmint, fresh leaves, chopped
- 0.25 cupcilantro, fresh leaves, chopped
garnish
- 0.25 cuproasted peanut, chopped
dressing
- 3 tbsplime juice, freshly squeezed
- 2 tbsprice vinegar
- 1 tbspagave nectar
- 1 tbspsoy sauce, or tamari for gluten-free
- 1 clovegarlic, minced
- 0.5 pcsred chili, finely minced
Equipment
whisk · small bowl · cutting board · knife · large bowl
The method
Step by step
- 1
Prepare all the salad ingredients by julienning the green mango, carrot, and cucumber, and thinly slicing the red onion.
About 10 min
Cook’s note: Using a mandoline or julienne peeler can speed up the process for the mango and vegetables.
- 2
In a large mixing bowl, combine the julienned green mango, carrot, cucumber, red onion, chopped fresh mint, and cilantro.
About 2 min
- 3
In a small bowl, whisk together the lime juice, rice vinegar, agave nectar, soy sauce, minced garlic, and minced red chili to create the dressing.
About 3 min
Cook’s note: Taste the dressing and adjust sweetness, sourness, or spice to your preference.
- 4
Pour the dressing over the salad ingredients in the large bowl.
About 1 min
- 5
Toss everything gently until all the ingredients are well coated with the dressing.
About 1 min
- 6
Serve immediately, garnished with chopped roasted peanuts.
About 3 min
Cook’s note: For best flavor and texture, serve this salad fresh.
Per serving
Nutrition
- Calories
- 175kcal
- Protein
- 4.4g
- Carbs
- 32.2g
- Fat
- 5g
- Fibre
- 4.2g
- Sugar
- 26.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover salad in an airtight container in the refrigerator.
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