If you are craving a dish that bursts with fresh flavors, vibrant colors, and a perfect balance of sweet, sour, and savory, then this Vietnamese Green Mango Salad with Shrimp Recipe is exactly what you need. Crisp green mangoes mingle beautifully with crunchy napa cabbage and juicy shrimp, all dressed in a tangy lime and fish sauce dressing that will awaken your taste buds. This refreshing salad is a celebration of textures and aromas that’s incredibly simple to prepare yet guaranteed to impress everyone at the table, whether it’s a quick weeknight dinner or a festive gathering with friends.
Ingredients You’ll Need
The charm of this Vietnamese Green Mango Salad with Shrimp Recipe lies not just in its incredible taste but in how effortlessly these humble ingredients come together. Each item adds a unique layer—from crunch and zest to herbal brightness and subtle heat, making every bite a delight.
- Napa cabbage: Provides a light, crunchy base with a mild flavor that absorbs the dressing beautifully.
- Jicama: Adds a refreshing crispness and subtle sweetness, balancing the tangy notes.
- Green mango: The star ingredient, offering tartness and firmness that contrasts with the shrimp’s tenderness.
- Red onion: Thinly sliced for a sharp zing that cuts through the richness of the dish.
- Scallions: Bring a mild onion flavor and vibrant green color for freshness and appeal.
- Cooked shrimp: Juicy, succulent, and packed with protein, they elevate the salad into a satisfying main event.
- Lime zest and juice: Deliver bright citrus notes that brighten every bite and unify the flavors.
- Rice vinegar: Adds acidity and balance without overpowering the other ingredients.
- Sugar: Softens the acidity and rounds out the dressing with a touch of sweetness.
- Fish sauce: Brings depth and umami, the quintessential essence of Vietnamese cuisine.
- Garlic: Minced finely to infuse the dressing with a subtle pungency.
- Thai or serrano chili: Sliced thinly to add just the right kick of heat.
- Mint and Thai basil: Fresh herbs that impart vibrant aroma and flavor complexity.
- Roasted peanuts: Add a wonderful crunch and nutty contrast that completes the salad.
How to Make Vietnamese Green Mango Salad with Shrimp Recipe
Step 1: Prepare the Vegetables and Shrimp
Grab a large bowl and toss together the napa cabbage, jicama, green mango, red onion, and scallions. These fresh ingredients provide the light and crisp foundation your salad needs. If your shrimp aren’t cooked yet, now’s the time to peel and cook them; you want juicy, tender shrimp ready to mingle with all those fresh flavors.
Step 2: Make the Dressing
In a small bowl, whisk together lime zest and juice, rice vinegar, sugar, fish sauce, minced garlic, and the sliced chili pepper. The magic happens here as the sugar dissolves and everything blends to form a dressing that strikes the perfect harmony of sweet, sour, salty, and spicy. This dressing is the secret behind the salad’s irresistible flavor.
Step 3: Toss the Salad
Pour the tangy dressing over your assembled vegetables and toss everything thoroughly to coat each bite with flavor. Then sprinkle in the chopped mint, Thai basil, and roasted peanuts—these ingredients not only add flavor but also an enticing aroma and pleasant crunch. Toss again to ensure everything is beautifully combined.
Step 4: Add Shrimp and Garnish
Gently fold in the cooked shrimp, ensuring they’re evenly distributed without breaking their tender texture. This step transforms your salad from a side dish to a full, satisfying meal. Serve immediately, topping each portion with extra sliced scallions and a sprinkle of crushed peanuts for that irresistible finishing touch.
How to Serve Vietnamese Green Mango Salad with Shrimp Recipe
Garnishes
The right garnishes elevate this salad from delicious to extraordinary. Fresh sliced scallions provide a mild, fresh onion note, while extra crushed roasted peanuts add crunch and richness. Consider adding a few more Thai basil leaves or a wedge of lime to brighten up the presentation and encourage everyone to customize their bite.
Side Dishes
This salad shines wonderfully alongside simple sides. Pair it with steamed jasmine rice or sticky rice to soak up the dressing, or with grilled lemongrass chicken or crispy spring rolls for a well-rounded Vietnamese-inspired feast. Its bright flavors also complement mild, creamy dishes beautifully.
Creative Ways to Present
For a stunning presentation, serve the salad in individual small bowls lined with lettuce leaves or on a platter garnished with extra herbs and peanuts scattered artfully. You might even hollow out a green mango shell to use as a natural serving bowl for a fun, vibrant presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This salad is best enjoyed fresh because the crispness of the green mango and cabbage really bring the dish alive. However, if you have leftovers, store them in an airtight container in the fridge for up to one day. Keep the shrimp and dressing separate if possible to maintain optimal texture.
Freezing
The fresh vegetables in this Vietnamese Green Mango Salad with Shrimp Recipe don’t freeze well as freezing will ruin their texture. Also, shrimp might become rubbery. For best results, avoid freezing the salad; instead, freeze cooked shrimp separately if you want to use them later.
Reheating
Since this is a fresh, chilled salad, reheating is not recommended as it will cause the vegetables to wilt and lose their vibrant crunch. If you have leftover shrimp, reheat them gently on the stove or microwave and add them fresh to a new batch of vegetables for a quick remix.
FAQs
Can I use ripe mango instead of green mango for this salad?
Ripe mango is much sweeter and softer, which changes the balance of the salad. Green mango’s tartness and firm texture are essential to the traditional flavor and crunch of this salad, so it’s best to stick with unripe mango for authentic results.
Is there a vegetarian alternative for the fish sauce in this recipe?
Absolutely! You can substitute fish sauce with a vegan fish sauce made from seaweed and mushrooms, or simply use soy sauce with a splash of lime juice to maintain the salty umami flavors needed in the dressing.
How spicy is this salad, and can I adjust the heat?
The heat level is mild to medium, coming from the Thai or serrano chili slices. You can easily adjust the spiciness by removing the seeds or reducing the amount of chili, or by substituting with a milder pepper. For more heat, add extra chili to taste.
Can I prepare this salad in advance for a party?
It’s best to prepare the components ahead of time but toss the salad just before serving to preserve crispness. Chop the vegetables and herbs, make the dressing, and cook the shrimp in advance, then combine everything fresh right before your guests arrive.
What other proteins work well in this Vietnamese Green Mango Salad with Shrimp Recipe?
If shrimp isn’t your favorite, grilled chicken, tofu, or thinly sliced beef can be excellent alternatives. The key is to have a protein that complements the fresh, tangy flavors without overpowering the salad’s delicate balance.
Final Thoughts
This Vietnamese Green Mango Salad with Shrimp Recipe is a bright, refreshing celebration of flavor and texture that’s easy to make and sure to impress. Whether you’re making it for a casual lunch or a special dinner, it’s a dish that brings a burst of sunshine to your table. Trust me, once you have this on your recipe rotation, it’s going to become a favorite fast. Give it a try and enjoy every crisp, zesty bite!
Print
Vietnamese Green Mango Salad with Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Description
A vibrant and refreshing Vietnamese Green Mango Salad with Shrimp that combines crunchy napa cabbage, crisp jicama, tangy green mango, and juicy shrimp, all tossed in a zesty lime and fish sauce dressing. This easy-to-make salad offers a perfect balance of sweet, sour, spicy, and savory flavors, garnished with fresh herbs and crunchy peanuts, ideal for a light meal 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, peeled and cut into thick matchsticks (1 pound)
- 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
- 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 for spice preference)
Instructions
- Prepare the Vegetables and Shrimp: In a large bowl, combine the napa cabbage, jicama, green mango, red onion, and scallions. If your shrimp are not already cooked and peeled, cook and peel them ahead of time, then add to the bowl 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. Stir until the sugar dissolves completely and the ingredients are well blended.
- Toss the Salad: Pour the dressing over the prepared vegetables. Toss thoroughly to coat all the ingredients evenly. Add the chopped mint, Thai basil, and ¼ cup chopped roasted peanuts. Toss again to combine everything uniformly.
- Add Shrimp and Garnish: Gently fold the cooked, peeled shrimp into the salad. Serve immediately, garnishing each serving with extra sliced scallions and a sprinkle of crushed peanuts for added crunch and flavor.
Notes
- Adjust the amount of chili according to your preferred spice level or omit for a milder salad.
- Use vegan fish sauce or soy sauce as a substitute to make the salad vegetarian or vegan.
- Peeling and slicing the green mango carefully helps avoid bitterness and provides the best texture.
- This salad is best served fresh to maintain the crispness of the vegetables and shrimp.
