- No products in the cart.
Vietnamese Mango Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Vietnamese
Servings
2
Prep Time
1 hour
Cook Time
0 minutes
All we want after indulging for the holidays is this salad. Packed with carrots, radish, cucumber, and juicy mango, and drizzled with a zesty fish sauce-lime dressing – it's a perfect balance of flavors to kickstart the new year! Recipe Source: MMBonAppétit
Ingredients
- 12 oz mango
- 7 oz carrot
- 7 oz radish
- 7 oz cucumber
- 1 clove garlic
- 1 oz roasted peanuts
- ¼ cup mint
- ¼ cup cilantro
- Bird’s eye chili (optional)
- 1.5 cups water
- 1.5 cups white vinegar
- 4 tbsp granulated white sugar
- ½ cup water
-
5 tbsp Red Boat fish sauce
- 5 tbsp granulated white sugar
- Juice from ½ a lime
Salad
Quick pickle solution for carrot & radish
Sauce
Directions
Peel carrot, then cut into 5-7 cm lengths and julienne into long thin strips with a knife or julienne grater.
- If using daikon (or a similar type with a thick outer skin): peel, cut into 5-7 cm lengths, and julienne similar to carrot.
- If using a small type like red or breakfast radish: wash well, then thinly slice crosswise.
- In a bowl, mix together the quick pickle solution of water, vinegar, and sugar. Stir until all the sugar has dissolved.
- Add the carrot and radish to the solution and set aside.
- Cut cucumber into 5-7 cm lengths and julienne.
- Peel mango. Use your knife to cut from the stem-end of the mango along the pit/seed to separate the main ‘flesh’ from the pit, then repeat on the other side, as well as both sides of the seed. Cut into strips – these can be a bit thicker than the carrot strips.
- Strain the carrot and radish, then use your hands to squeeze out excess liquid.
- Rinse and pick only the leaves of the herbs you are using. For mint or Vietnamese/Thai basil, layer the leaves on top of one another and slice crosswise into ribbons. For cilantro or Vietnamese coriander, roughly chop.
- Save a few nice leaves for garnish.
- Mince garlic.
- Slice bird’s eye chili(s) diagonally – if using.
- Roughly crush peanuts using a mortar and pestle.
- In a small bowl, add all the ingredients for the sauce, stirring until the sugar dissolves.
- To a large bowl, add the carrot and radish, cucumber, mango, garlic, and herbs.
- Pour in the sauce and gently mix with chopsticks or tongs.
- Add to a plate and top with crushed peanuts. Garnish with reserved herbs and sliced bird’s eye chili.
Recipe Video
@redboatfishsauce Give us all the veggies 🥗 #redboatfishsauce #healthyrecipes #easyrecipe ♬ Emotional (Instrumental) - BLVKSHP
