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
Scale
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.
