If you are craving a fresh and vibrant dish that bursts with flavor and texture, you will absolutely love this Vietnamese Green Mango Salad with Shrimp Recipe. It perfectly balances the crisp tanginess of unripe mango and crunchy jicama with the succulent sweetness of shrimp, all tied together by an irresistible lime and fish sauce dressing. This salad feels like a celebration of color and taste in every bite, making it a standout dish whether you’re serving it for a light lunch or as a stunning starter at your next dinner party.
Ingredients You’ll Need
The magic behind this recipe lies in its simple yet thoughtfully chosen ingredients. Each element adds a unique layer to the salad’s complexity—from the crunch of napa cabbage to the fresh herbs that lend aromatic uplift. Get ready to gather these essentials and enjoy a truly dynamic eating experience.
- Thinly sliced napa cabbage: Provides a crisp, refreshing base with a mild flavor.
- Jicama cut into thin matchsticks: Adds a juicy crunch and subtle sweetness that complements the mango.
- Green (unripe) mango, peeled and cut into thick matchsticks: The star ingredient, offering vibrant tartness and firmness.
- Red onion, halved and thinly sliced: Brings a sharp bite and beautiful purple hue.
- Scallions, sliced diagonally: Lend fresh oniony notes and a pop of green color.
- Cooked, peeled extra-large shrimp: Deliver tender, juicy bites with a slightly sweet seafood flavor.
- Finely grated zest and juice of 1 large lime: Adds zesty brightness essential to this Vietnamese classic.
- Unseasoned rice vinegar: Balances acidity without overpowering the other flavors.
- Sugar: Provides the perfect hint of sweetness to round out the dressing.
- Fish sauce (or vegan fish sauce): Creates depth and umami richness that is signature in Vietnamese cuisine.
- Minced garlic: Offers a subtle sharpness that enhances the dressing’s complexity.
- Thai or serrano chili, thinly sliced: Adds a gentle kick and vibrant red color.
- Roughly chopped mint and Thai basil: Impart herbal freshness and fragrant notes.
- Chopped roasted peanuts plus extra for sprinkling: Contribute satisfying crunch and nutty flavor on every forkful.
How to Make Vietnamese Green Mango Salad with Shrimp Recipe
Step 1: Prepare the Vegetables and Shrimp
Start by layering your bowl with fresh, crunchy ingredients: napa cabbage, jicama, green mango, red onion, and scallions. If your shrimp aren’t prepped yet, peel and cook them ahead of time, but hold off on mixing them in until just before serving to keep everything as fresh and bright as possible.
Step 2: Make the Dressing
In a small bowl, whisk together the lime zest and juice with rice vinegar, sugar, fish sauce, minced garlic, and sliced chili pepper. Stir until the sugar dissolves completely, creating a bold yet balanced dressing packed with tang, sweetness, umami, and a hint of heat.
Step 3: Toss the Salad
Pour the vibrant dressing over your prepared vegetables, then toss everything gently but thoroughly, ensuring each piece shines with flavor. Add in the chopped mint, Thai basil, and a good dose of roasted peanuts for fragrant herbal notes and delightful crunch. Toss once more to evenly distribute these finishing touches.
Step 4: Add Shrimp and Garnish
Finally, fold the cooked shrimp into the salad with care so they remain plump and tender. Serve this colorful salad immediately, garnishing with extra sliced scallions and a generous sprinkle of crushed peanuts for texture and visual appeal. This step preserves the salad’s fresh vibrancy and makes each bite delightful.
How to Serve Vietnamese Green Mango Salad with Shrimp Recipe
Garnishes
Don’t be shy with garnishes! Additional chopped scallions, crushed roasted peanuts, and a few fresh mint leaves elevate the visual charm and deepen the sensory experience. A light drizzle of extra dressing at the table can also brighten each serving.
Side Dishes
This salad pairs beautifully with steamed jasmine rice or simple vermicelli noodles if you want to make it more filling. For a light meal, serve alongside grilled meats or fresh spring rolls to stay in tune with Vietnamese flavors and textures.
Creative Ways to Present
Try serving this salad in individual lettuce cups or hollowed-out mango shells for a fun, edible bowl that makes your presentation pop. Alternatively, layering it in a colorful glass bowl lets the vibrant greens, reds, and oranges shine through, inviting your guests to dig in eagerly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad and dressing separately in airtight containers in the refrigerator. This keeps the vegetables crisp and prevents the shrimp from getting soggy overnight.
Freezing
Since this salad relies on crisp, fresh ingredients and cooked shrimp, freezing is not recommended as it will compromise the texture and flavor significantly.
Reheating
Because this is a fresh, cold salad, reheating is unnecessary and not advised. Instead, simply give any refrigerated leftovers a gentle toss to redistribute dressing before serving cold again.
FAQs
Can I make this salad vegetarian?
Absolutely! Substitute fish sauce with a vegan fish sauce or soy sauce alternative, and you can easily replace shrimp with grilled tofu or keep it just as a fresh veggie salad to enjoy all the vibrant flavors without seafood.
How spicy is this salad?
The inclusion of Thai or serrano chili adds a subtle heat that can be adjusted or omitted according to your preference. The heat complements the tartness but never overwhelms, making it perfect for most palates.
What if I can’t find green mango?
Green mango is key because of its tartness and firmness. If unavailable, consider using unripe papaya or a very tart apple as alternatives, but the authentic flavor will be best with green mango.
How long does this salad stay fresh?
For the best texture and taste, enjoy it within a day of preparation. The fresh herbs, mango, and shrimp are most vibrant when fresh, but it should remain good for up to 24 hours if stored properly.
Can I prepare parts of this salad ahead of time?
Yes! You can slice the vegetables and make the dressing a few hours ahead. Just wait to toss everything together and add the shrimp right before serving so the salad stays crisp and shrimp remain tender.
Final Thoughts
This Vietnamese Green Mango Salad with Shrimp Recipe is a true delight in every sense—its lively flavors, contrasting textures, and stunning colors come together to make a dish that’s as enjoyable to make as it is to eat. If you want a refreshing, crowd-pleasing salad that’s packed with flavor and personality, give this one a try soon. You’ll find it brightens any meal and maybe even becomes a new favorite go-to for sunny days and dinner guests alike!
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Vietnamese Green Mango Salad with Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A vibrant and refreshing Vietnamese Green Mango Salad with Shrimp that combines the crispness of napa cabbage, jicama, and unripe mango with the zest of lime and the savory depth of fish sauce, garnished with fresh herbs and roasted peanuts. This flavorful, tangy, and slightly spicy salad is perfect as a light meal or side dish, showcasing a perfect balance of textures and tastes.
Ingredients
Vegetables and Shrimp
- 2 cups packed thinly sliced napa cabbage
- 1 cup jicama, cut into thin matchsticks (about 1/3 of a large jicama)
- 1 green (unripe) mango (1 pound); peeled and cut into thick matchsticks
- 1 red onion, halved and thinly sliced
- 3 scallions, sliced on the diagonal (white and green parts; plus more for serving)
- 1 pound cooked, peeled extra-large shrimp
Dressing and Garnish
- Finely grated zest and juice of 1 large lime
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- 2 tablespoons fish sauce (or vegan fish sauce)
- 1 teaspoon finely minced garlic
- 1 Thai or serrano chili, thinly sliced
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped Thai basil
- ¼ cup chopped roasted peanuts, plus more for sprinkling
Instructions
- Prepare the Vegetables and Shrimp: In a large bowl, combine the thinly sliced napa cabbage, jicama matchsticks, thick mango matchsticks, thinly sliced red onion, and sliced scallions. If the shrimp are not yet cooked and peeled, prepare them ahead of time. Add the cooked, peeled shrimp to the bowl just before serving to maintain their texture.
- Make the Dressing: In a small bowl, mix together the finely grated lime zest and juice, unseasoned rice vinegar, sugar, fish sauce, minced garlic, and thinly sliced chili pepper. Stir well until the sugar fully dissolves and all ingredients are evenly combined, creating a balanced sweet, tangy, and spicy dressing.
- Toss the Salad: Pour the prepared dressing over the combined vegetables. Toss thoroughly to evenly coat all ingredients with the dressing. Add the roughly chopped mint, Thai basil, and ¼ cup roasted peanuts, and toss again to distribute the fresh herbs and nutty flavor throughout the salad.
- Add Shrimp and Garnish: Gently fold in the cooked, peeled shrimp, making sure they are well incorporated but not mashed. Serve the salad immediately, garnished with extra sliced scallions and an additional sprinkle of crushed roasted peanuts for added crunch and color.
Notes
- Use green, unripe mango for the best tartness and texture; avoid ripe mango as it will be too sweet and soft.
- Adjust the amount of chili to suit your desired spice level. Removing the seeds will reduce heat.
- Roasted peanuts can be substituted with toasted cashews or almonds for a different flavor profile.
- This salad is best served fresh to maintain the crisp textures and vibrant flavors.
- For a vegan option, use a vegan fish sauce substitute or additional soy sauce.
