If you’re craving something vibrant, fresh, and bursting with bold flavors, the Vietnamese Green Mango Salad with Shrimp Recipe is exactly what you need. This salad perfectly balances the tartness of unripe green mango with the crunch of napa cabbage and jicama, all brightened up by fresh herbs and a tangy, sweet-spicy dressing. The addition of succulent shrimp turns it into a satisfying yet light meal that will have you coming back for more. It’s easy to prepare and delivers a delicious experience that transports your palate straight to the heart of Vietnamese cuisine.
Ingredients You’ll Need
Getting the ingredients right is crucial because each one adds a unique layer of flavor, texture, or color to this salad. They’re simple but play essential roles—refreshing, crunchy, tangy, and aromatic components come together to create harmony in every bite.
- 2 cups packed thinly sliced napa cabbage: Adds a crisp, mild crunch that forms the salad’s refreshing base.
- 1 cup jicama (cut into thin matchsticks): Provides a juicy crunch and subtle sweetness that complements the green mango.
- 1 green (unripe) mango (peeled and cut into thick matchsticks): Offers tangy tartness and a chewy texture, key to the salad’s distinctive flavor.
- 1 red onion (halved and thinly sliced): Brings sharpness and a splash of color that wakes up the palate.
- 3 scallions (white and green parts sliced on the diagonal, plus more for serving): Impart a delicate onion flavor and fresh green notes both inside and as garnish.
- 1 pound cooked, peeled extra-large shrimp: Adds protein and a tender, juicy contrast to the crunchy veggies.
- Finely grated zest and juice of 1 large lime: Delivers zesty brightness and acidity that ties the dressing together.
- 2 tablespoons unseasoned rice vinegar: Provides a clean, mild tang without overwhelming the other flavors.
- 2 tablespoons sugar: Balances the acidity with a gentle sweetness.
- 2 tablespoons fish sauce (or vegan fish sauce): Infuses umami depth, creating that authentic Vietnamese punch.
- 1 teaspoon finely minced garlic: Adds subtle warmth and aromatic complexity.
- 1 Thai or serrano chili (thinly sliced): Introduces a gentle heat that livens up the whole salad—adjust to your spice preference.
- 2 tablespoons roughly chopped mint: Provides cool freshness and herbal brightness.
- 2 tablespoons roughly chopped Thai basil: Brings a slightly sweet and peppery aroma unique to Vietnamese dishes.
- ¼ cup chopped roasted peanuts, plus more for sprinkling: Adds satisfying crunch and a toasty, nutty flavor for contrast.
How to Make Vietnamese Green Mango Salad with Shrimp Recipe
Step 1: Prepare the Vegetables and Shrimp
Start by combining the napa cabbage, jicama, green mango, red onion, and scallions in a large bowl. These fresh, vibrant veggies create the colorful base of the salad. If your shrimp are not yet cooked and peeled, handle that first so they’re ready to go for assembly.
Step 2: Make the Dressing
In a small bowl, whisk together the lime zest and juice, rice vinegar, sugar, fish sauce, minced garlic, and sliced chili. Stir everything until the sugar dissolves completely. This zesty dressing is what makes the salad shine—it delivers that irresistible sweet, tangy, and savory balance.
Step 3: Toss the Salad
Pour the dressing over the chopped vegetables and toss everything thoroughly to ensure every bite is coated with flavorful goodness. Then, sprinkle the chopped mint, Thai basil, and roasted peanuts over the salad and toss gently again to distribute these fragrant herbs and crunchy nuts evenly.
Step 4: Add Shrimp and Garnish
Finally, mix the cooked, peeled shrimp into the salad, tossing gently so they don’t break apart but blend nicely. Serve immediately, topping each serving with extra sliced scallions and an additional sprinkle of crushed peanuts for that perfect finishing touch.
How to Serve Vietnamese Green Mango Salad with Shrimp Recipe
Garnishes
Adding extra sliced scallions and crushed peanuts over the top elevates the dish with fresh sharpness and a satisfying crunch. You might also enjoy a few sprigs of fresh mint or Thai basil laid gently on top to boost the aroma and visual appeal.
Side Dishes
This salad stands well on its own as a light meal, but it’s also marvelous alongside simple steamed jasmine rice or as a fresh complement to grilled meats or seafood. Pairing it with crisp spring rolls or a bowl of Vietnamese pho can turn it into a festive, multi-dish feast.
Creative Ways to Present
For a stunning presentation, try serving the salad in hollowed-out green mango halves or small bamboo bowls to keep it authentic and eye-catching. You can also layer the shrimp on top in a decorative pattern and scatter edible flowers like nasturtiums or pansies to impress your guests visually.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to one day, but be aware that the dressing may cause the vegetables to soften over time. It’s best enjoyed fresh for maximum crispness.
Freezing
This Vietnamese Green Mango Salad with Shrimp Recipe is not suitable for freezing because the fresh veggies and herbs lose their texture and vibrant flavors when thawed. For best results, prepare just the amount you plan to eat or store leftovers only in the fridge.
Reheating
Since this is a fresh, cold salad, reheating is not recommended. If you prefer the shrimp warm, serve the salad chilled and gently warm the shrimp separately before adding them to each plate.
FAQs
Can I substitute the shrimp with another protein?
Absolutely! Grilled chicken, tofu, or even thinly sliced beef can be wonderful alternatives, allowing you to customize the salad to your preferences or dietary needs.
How do I choose the right green mango?
Look for a firm, unripe mango that yields little to no softness when pressed. It should be green with no yellowing, ensuring that signature tartness and crunch perfect for the salad.
What if I don’t have fish sauce?
If you prefer a vegetarian or vegan version, use vegan fish sauce or a soy sauce-based substitute. The key is to add that salty umami flavor to bring the dressing to life.
Is the chili necessary? How spicy is the salad?
The chili adds a nice gentle heat that balances the sweetness and tartness, but you can adjust or omit it based on your heat tolerance. Removing the seeds will lessen the spiciness if you want a milder dish.
Can I prepare the vegetables ahead of time?
Yes, you can slice the napa cabbage, jicama, mango, and onions a few hours ahead and store them in the fridge. Just toss the salad with dressing and shrimp right before serving to maintain freshness and crunch.
Final Thoughts
This Vietnamese Green Mango Salad with Shrimp Recipe is a delightful celebration of bright, fresh flavors and contrasting textures that come together effortlessly. Whether you’re savoring it on a sunny afternoon or sharing it at a dinner gathering, it’s sure to impress with its vibrant taste and satisfying crunch. Give it a try—you might just discover your new favorite go-to salad!
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Vietnamese Green Mango Salad with Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for shrimp if not pre-cooked)
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Description
This vibrant Vietnamese Green Mango Salad with Shrimp is a refreshing, crunchy, and tangy dish that combines thinly sliced napa cabbage, jicama, and unripe green mango with succulent cooked shrimp. Tossed in a zesty dressing made from lime, fish sauce, and chili, and garnished with fresh herbs and roasted peanuts, this salad offers a perfect balance of sweet, sour, spicy, and savory flavors, making it an ideal light lunch or appetizer.
Ingredients
Salad
- 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
Dressing
- 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 (adjust to taste)
Garnish
- 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, green mango sticks, sliced red onion, and sliced scallions. Ensure the shrimp are cooked and peeled beforehand; add them to the bowl just before serving.
- Make the Dressing: In a small bowl, whisk together the finely grated lime zest and juice, unseasoned rice vinegar, sugar, fish sauce, minced garlic, and thinly sliced chili pepper. Stir until the sugar is completely dissolved and the dressing is well combined.
- Toss the Salad: Pour the prepared dressing over the mixed vegetables. Toss thoroughly to ensure all ingredients are evenly coated with the dressing. Add the chopped mint, Thai basil, and ¼ cup roasted peanuts to the mixture, then toss again until well combined.
- Add Shrimp and Garnish: Gently fold in the cooked, peeled shrimp to combine with the salad. Serve the salad immediately, garnishing each portion with extra sliced scallions and a sprinkle of crushed roasted peanuts for added texture and flavor.
Notes
- The Thai or serrano chili is optional and can be adjusted according to your preferred spice level.
- Use vegan fish sauce as a substitute for fish sauce to make this recipe vegetarian or vegan-friendly.
- If green mango is unavailable, substitute with unripe papaya or Granny Smith apples for a similar tart crunch.
- For best flavor, prepare the salad shortly before serving to maintain the crisp texture of the vegetables.
- Roasted peanuts add a delightful crunch; you can substitute with cashews or almonds if preferred.
