Vietnamese Mango Salad with Shrimps

April 17, 2019
0 Ratings
Photo by Amy
  • Prep time 20 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

Vietnamese mango salad is our family's favorite salad for summer bbq or any get together events. The firm mango are julienned, toss with a handful of herbs and mix with the spicy, sour fish sauce dressing. Also shrimps are added to the salad mixture. Best when fresh. —Amy

What You'll Need
  • Mango Salad
  • 1 mango (thinly sliced into strips)
  • 1/2 red onion (thinly sliced)
  • 1 medium carrot (julienned)
  • 8 ounces shrimps (boiled, deveined, cut half)
  • 1 small bunch of thai basil
  • 1 small bunch vietnamese coriander
  • Dressing:
  • 4 cloves garlic (minced)
  • 1 bird eye chili (minced)
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • juice of 2 lemons
  1. Boil the shrimps: Place 2 cups of water in a small saucepan and boil the shrimps. Drain, then sliced lengthwise.
  2. Dressing: In a mixing bowl, combine all dressing ingredients. Whisk well. Season to taste according to your prefrence.
  3. Place mango, carrot, onion, shrimps, thai basil and vietnamese coriander in a large bowl. Pour the dressing over the salad. Mix well. Sprinkle with crushed peanuts. Serve!

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