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
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, 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.
