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Prep time
20 minutes
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Cook time
5 minutes
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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
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Ingredients
- Mango Salad
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1
mango (thinly sliced into strips)
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1/2
red onion (thinly sliced)
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1
medium carrot (julienned)
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8 ounces
shrimps (boiled, deveined, cut half)
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1
small bunch of thai basil
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1
small bunch vietnamese coriander
- Dressing:
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4
cloves garlic (minced)
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1
bird eye chili (minced)
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1/4 cup
sugar
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1/4 cup
fish sauce
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juice
of 2 lemons
Directions
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Boil the shrimps: Place 2 cups of water in a small saucepan and boil the shrimps. Drain, then sliced lengthwise.
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Dressing: In a mixing bowl, combine all dressing ingredients. Whisk well. Season to taste according to your prefrence.
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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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