Side DishSalad

Vietnamese Green Mango Salad

Name: Vietnamese Green Mango Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 pcs green mango peeled and julienned; 1 pcs carrot julienned; 0.5 pcs cucumber julienned; 0.25 pcs red onion thinly sliced; 0.25 cup mint fresh leaves, chopped; 0.25 cup cilantro fresh leaves, chopped; 0.25 cup roasted peanut chopped; 3 tbsp lime juice freshly squeezed; 2 tbsp rice vinegar; 1 tbsp agave nectar; 1 tbsp soy sauce or tamari for gluten-free; 1 clove garlic minced; 0.5 pcs red chili finely minced

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

Vegetarian

Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

67%Score

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

Storage

Store any leftover salad in an airtight container in the refrigerator.