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
mango (thinly sliced into strips)
red onion (thinly sliced)
medium carrot (julienned)
shrimps (boiled, deveined, cut half)
small bunch of thai basil
small bunch vietnamese coriander
cloves garlic (minced)
bird eye chili (minced)
of 2 lemons
In This Recipe
Boil the shrimps: Place 2 cups of water in a small saucepan and boil the shrimps. Drain, then sliced lengthwise.
Dressing: In a mixing bowl, combine all dressing ingredients. Whisk well. Season to taste according to your prefrence.
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!