Vietnamese Mango Salad

_DSC9454 Vietnamese Mango Salad

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

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