Description
This Vietnamese Mango Salad with Crunch & Color is a quick, fresh, and utterly delicious escape from the usual dinner rut, inspired by vibrant Vietnamese flavors. It features sweet mango, crunchy peanuts, and a tangy dressing, creating a symphony of flavors and textures that is light, refreshing, and nourishing.
Ingredients
2 large Unripe Green Mangoes
1/4 cup Red Onio
1/2 cup Carrots
1/4 cup Fresh Mint Leaves
1/4 cup Fresh Cilantro
1/4 cup Roasted Peanuts
3 tablespoons Fish Sauce
2 tablespoons Lime Juice
2 tablespoons Granulated Sugar
1 tablespoon Water
1 clove Garlic
1 Thai Bird’s Eye Chili
Instructions
- In a small bowl, whisk together the fish sauce, lime juice, sugar, water, minced garlic, and sliced chili (if using)
- Set it aside; this allows the flavors to meld beautifully
- Peel and julienne your green mangoes and carrots
- Thinly slice the red onio
- Combine the julienned mango, carrots, red onion, fresh mint, and cilantro in a large bowl
- Pour the prepared dressing over the mango mixture
- Gently toss everything together until well combined
- Sprinkle the chopped roasted peanuts over the Vietnamese Mango Salad With Crunch & Color right before serving
- Enjoy this truly flavorful Vietnamese Mango Salad With Crunch & Color immediately
Notes
For the best Vietnamese Mango Salad With Crunch & Color, use firm, unripe green mangoes. They provide the signature tartness and crisp texture. If you can't find them, slightly under-ripe yellow mangoes work, but reduce the sugar in the dressing.
Toast your peanuts lightly in a dry pan for a few minutes; this enhances their flavor and crunch significantly.
Taste the dressing before adding it to the salad. Adjust sweetness, sourness, or spice to your liking. The key to a perfect Vietnamese Mango Salad With Crunch & Color is balancing these elements.
Serve this Vietnamese Mango Salad With Crunch & Color immediately after tossing for optimal freshness and crunch.
This Vietnamese Mango Salad With Crunch & Color tastes best fresh. The textures will soften over time.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Do not reheat this Vietnamese Mango Salad With Crunch & Color; it's meant to be enjoyed cold.
To maximize freshness, prepare the dressing and julienned ingredients separately. Store them in individual containers in the fridge for up to 2-3 days. Then, combine and toss everything right before serving your fresh Vietnamese Mango Salad With Crunch & Color.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 20g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vietnamese, Mango Salad, Fresh, Quick, Healthy, Side Dish