Vietnamese Mango Salad with Shrimps

April 17, 2019
Photo by Amy
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

  • Prep time 20 minutes
  • Cook time 5 minutes
  • Serves 4
  • 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
In This Recipe
  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!

See Reviews

See what other Food52ers are saying.