This is another version of Vietnamese salad. Different from my previously posted Vietnamese Salad Noodle, this Vietnamese Mango Salad is meatless and does not use noodles. But I used the same Asian dressing made from the wonderful combination of lime juice, fish sauce, chili, sugar and sesame oil. This salad has a touch of sweetness from the mango, which also makes it not totally carb-free (even though it has no noodles). But rest assured that this salad is still a low-carb dish.

_DSC9450 Vietnamese Mango Salad

Vietnamese Mango Salad
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Prep Time
20 min
Prep Time
20 min
  1. 2 carrots, peeled, cut into match sticks
  2. 2 Philippine/Thai Mango (slightly under ripe), cut into medium sticks
  3. 1 small Jicama or ½ of a big size, cut into match sticks
  4. 2 cucumber, seeds removed, cut into match sticks
  5. 1 cup fresh mint leaves, chopped
  6. 1 cup fresh coriander leaves, chopped
  7. ½ cup roasted peanut, chopped
  1. 1/3 cup lime juice (large lime/Calamansi)
  2. 1/3 cup fish sauce
  3. 4 small red chili (Chili padi), deseeded, finely chopped
  4. 2 tablespoon brown sugar
  5. a drop of sesame oil (optional)
  1. To make the dressing, place lime juice, fish sauce, chili, sugar and sesame oil in a jar. Cover with lid and shake until well combined. Put aside for half an hour.
  2. In a salad bowl, arrange the carrots, mango, jicama, cucumber, mint, coriander and peanuts.
  3. Drizzle with the dressing and gently toss to combine. Serve immediately.
 _DSC9452 Vietnamese Mango Salad