If you have a craving for something vibrant, refreshing, and packed with an irresistible combination of crunch and zest, then this Vietnamese Green Mango Salad with Shrimp Recipe is exactly what you need in your culinary repertoire. This salad perfectly balances the tangy brightness of green mango with the succulent texture of shrimp, while fresh herbs and a lively dressing bring every bite to life. It’s a spectacular way to enjoy a light yet deeply flavorful meal that feels both exotic and comforting at the same time.
Ingredients You’ll Need
The magic of this Vietnamese Green Mango Salad with Shrimp Recipe lies in its simple yet thoughtfully chosen ingredients. Each item plays a crucial role: crisp vegetables add texture, vibrant herbs provide the aromatic kick, and the dressing pulls everything together into an unforgettable taste sensation.
- Napa cabbage: Offers a crunchy, mild base that soaks up the dressing beautifully.
- Jicama: Adds a juicy, slightly sweet crunch that contrasts with the tangy mango.
- Green (unripe) mango: The star ingredient delivering tartness and a firm texture essential for authentic flavor.
- Red onion: Brings sharpness and a splash of color to brighten the salad.
- Scallions: Adds subtle onion notes and a fresh crunch, perfect for layering flavors.
- Cooked, peeled shrimp: Provides tender seafood richness to complement the veggies.
- Lime zest and juice: Injects a citrus punch that elevates the entire salad.
- Unseasoned rice vinegar: Balances tanginess without overpowering the other flavors.
- Sugar: Rounds out and balances the acidity with a gentle sweetness.
- Fish sauce: Adds umami depth; adjust or substitute for dietary needs.
- Minced garlic: Offers a subtle savory kick that enlivens the dressing.
- Thai or serrano chili: Gives a mild but memorable heat, customizable to taste.
- Fresh mint and Thai basil: Herbs that burst with aroma, adding layers of complexity.
- Roasted peanuts: Introduces a toasty crunch and nutty flavor, perfect for garnish and mix-ins.
How to Make Vietnamese Green Mango Salad with Shrimp Recipe
Step 1: Prepare the Vegetables and Shrimp
Begin by thinly slicing napa cabbage and cutting jicama into matchsticks to build a crisp, refreshing base. Peel the green mango and cut it into thick matchsticks that will provide a tangy chewiness integral to the salad’s character. Thinly slice the red onion and diagonally cut the scallions, releasing their mild onion flavor. If your shrimp aren’t already cooked and peeled, prepare them now; you’ll add these tender seafood morsels just before serving to keep them succulent.
Step 2: Make the Dressing
In a small bowl, whisk together freshly grated lime zest and juice with unseasoned rice vinegar, sugar, fish sauce, and minced garlic. Add thin slices of Thai or serrano chili according to your spice preference. Stir everything until the sugar dissolves and the potent flavors meld into a harmonious liquid that will tie the salad together.
Step 3: Toss the Salad
Pour your freshly made dressing over the vibrant mixture of cabbage, jicama, mango, onion, and scallions. Toss this mixture vigorously but gently to ensure every crunchy piece is coated with the zesty dressing. Fold in the chopped mint, Thai basil, and a generous handful of roasted peanuts which add fresh herbal notes and satisfying texture to each bite.
Step 4: Add Shrimp and Garnish
Finally, gently fold in the cooked, peeled shrimp, making sure they mingle well without breaking apart. Serve your salad immediately, topping each portion with extra scallions and a sprinkle of crushed peanuts for that perfect finishing crunch and savory contrast. This final touch turns a simple salad into a dish bursting with flavor and texture.
How to Serve Vietnamese Green Mango Salad with Shrimp Recipe
Garnishes
Fresh scallion slices and crushed roasted peanuts are not only visually appealing; they bring additional layers of flavor and crunch. An extra sprinkle of fresh mint or Thai basil right before serving injects a pop of green aroma, enhancing the salad’s bright personality.
Side Dishes
This salad shines as a light main course, but if you want to make a complete meal, pair it with sticky jasmine rice or a simple bowl of steamed rice noodles. For something heartier, grilled lemongrass chicken or crispy spring rolls complement the fresh, zesty profile of the salad beautifully.
Creative Ways to Present
Serve this salad in individual small bowls or on large platters surrounded by crisp lettuce leaves. Guests can spoon the salad onto the lettuce for a hands-on, refreshing bite. You can also present it in hollowed-out green mango halves to showcase the main ingredient and impress your friends with a thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. Because the dressing coats fresh ingredients, the salad will become slightly softer over time, so it’s best enjoyed as fresh as possible.
Freezing
Freezing is not recommended for this salad. The fresh vegetables and herbs will lose their crunch and vibrant flavors after thawing, and the shrimp may become rubbery. It’s best to enjoy this salad fresh for optimal texture and taste.
Reheating
This salad is intended to be served cold or at room temperature. Reheating will wilt the greens and disrupt the delicate balance of flavors and textures. If you prefer, you could reheat the shrimp separately and add them fresh to the salad when ready to serve.
FAQs
Can I use ripe mango instead of green mango?
Ripe mango is sweeter and softer, which will change the texture and flavor profile of the salad significantly. The tartness and firmness of green mango are key to maintaining the salad’s balance of flavors and satisfying crunch.
What can I substitute for fish sauce?
If you prefer a vegetarian or vegan option, try using mushroom soy sauce or a vegan fish sauce alternative to keep that umami depth without compromising taste.
How spicy is this salad?
The chili adds a moderate heat that can easily be adjusted up or down depending on your preference. You can omit the chili altogether for a milder version or increase the amount for more kick.
Can I prepare the dressing in advance?
Yes, the dressing can be made a day ahead and stored in the refrigerator in a sealed container. Just whisk before adding it to the salad to recombine any separated ingredients.
Is this salad gluten-free?
Yes, as long as you use gluten-free fish sauce and rice vinegar, this salad is naturally gluten-free and safe for those avoiding gluten.
Final Thoughts
There is nothing quite like the lively crunch and harmony of flavors found in the Vietnamese Green Mango Salad with Shrimp Recipe. It’s a dish that not only brightens your table but also your day with its fresh, zesty, and herbaceous notes. Whether you’re looking to impress guests or treat yourself to something special, this salad guarantees a wonderful experience each time. Go ahead, dive into this explosion of textures and tastes — you’ll be so glad you did!
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Vietnamese Green Mango Salad with Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if shrimp need to be cooked)
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Description
A refreshing Vietnamese Green Mango Salad with Shrimp that combines crisp napa cabbage, crunchy jicama, tangy green mango, and succulent shrimp, all tossed in a zesty lime and fish sauce dressing with fresh herbs and roasted peanuts for added texture and flavor. Perfect for a light, vibrant meal ready in just 20 minutes.
Ingredients
Salad Ingredients
- 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 (white and green parts sliced on the diagonal; plus more for serving)
- 1 pound cooked, peeled extra-large shrimp
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped Thai basil
- ¼ cup chopped roasted peanuts, plus more for sprinkling
Dressing Ingredients
- 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)
Instructions
- Prepare the Vegetables and Shrimp: In a large bowl, combine the napa cabbage, jicama, green mango, red onion, and scallions. If using uncooked shrimp, cook and peel them ahead of time, then add just before serving.
- Make the Dressing: In a small bowl, whisk together the lime zest and juice, unseasoned rice vinegar, sugar, fish sauce, minced garlic, and sliced chili pepper until the sugar is fully dissolved and the mixture is well combined.
- Toss the Salad: Pour the dressing over the prepared vegetables. Toss thoroughly to ensure all the ingredients are evenly coated. Add chopped mint, Thai basil, and ¼ cup of roasted peanuts; toss again to incorporate everything uniformly.
- Add Shrimp and Garnish: Gently fold in the cooked, peeled shrimp to the salad. Serve immediately, garnishing each portion with extra sliced scallions and an additional sprinkle of crushed peanuts for extra crunch and flavor.
Notes
- If you prefer less heat, remove the seeds from the chili before slicing.
- Use vegan fish sauce as a substitute if you want to make this salad vegetarian or vegan.
- Make sure to peel the green mango carefully to avoid the bitterness near the skin.
- Adjust the level of sugar and fish sauce to taste depending on your preference for sweetness or saltiness.
