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
Scale
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.
