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
Scale
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.
