VIETNAMESE GREEN MANGO AND PEANUT SALAD

VIETNAMESE GREEN MANGO AND PEANUT SALAD

Vietnamese Green Mango And Peanut Salad is a vibrant and refreshing dish that captures the essence of Southeast Asian cuisine. This salad is made with crisp green mango, crunchy peanuts, carrots and fragrant lime-fish sauce dressing. Each bite is a delightful contrast of textures and flavours. The tartness of unripe mango is perfectly balanced by the sweetness of sugar, the umami of fish sauce and the freshness of lime juice. This salad is typically enjoyed as a starter or light side and it is especially popular in warmer weather for its cooling and revitalising effect. It’s a quick and uncooked recipe that’s full of colour, nutrition and Vietnamese tradition. Whether served alongside grilled meats, rice dishes or as part of a more extensive spread, Vietnamese Green Mango And Peanut Salad adds brightness and depth to any meal, all while being low in calories and rich in natural flavour.

RECIPE CATEGORY

Appetisers

SERVING SIZE

1

CUISINE

Vietnamese

PREPARATION/TECHNIQUES

No-Cook

OCCASION/HOLIDAY

Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Fat

DISH TYPE

Salad

INGREDIENTS

There are the following ingredients for Vietnamese Green Mango And Peanut Salad:

• 35 grams | 1.23 ounces | ¼ cup green mango, julienned
• 4 grams | 0.14 ounces | ½ tablespoon crushed peanuts
• 7 grams | 0.25 ounces | 1 tablespoon shredded carrot
• 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon fish sauce
• 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
• 1 gram | 0.04 ounces | ¼ teaspoon sugar

FULL NUTRITIONAL INFORMATION

• Calories: 57 kilocalories
• Fat: 2.0 grams
• Saturated Fat: 0.3 grams
• Carbohydrate: 7.0 grams
• Sugar: 5.8 grams
• Fibre: 0.9 grams
• Sodium: 450 milligrams
• Protein: 2.2 grams
• Calcium: 11 milligrams
• Potassium: 88 milligrams
• Iron: 0.26 milligrams

PREPARATION

These steps are followed for the preparation of Vietnamese Green Mango And Peanut Salad:

• Prepare Mango And Carrot: Peel the green mango, shred it or julienne it into thin strips. Shred the carrot finely.
• Mix Dressing: In a small bowl, combine fish sauce, lime juice and sugar. Stir until sugar dissolves completely.
• Combine Ingredients: In a serving bowl, add mango and carrot. Pour the dressing over the mixture.
• Toss Gently: Toss everything together until well coated with dressing.
• Top With Peanuts: Sprinkle crushed peanuts over the salad just before serving for crunch.
• Serve Immediately: Enjoy fresh for the best flavour and texture.

PREPARATION TIME

7 minutes

COOKING TIME

0 minutes

TIPS

Here are some helpful tips for Vietnamese Green Mango And Peanut Salad:

• Choose Firm Mango: Use unripe green mango for the best tart flavour and crisp texture.
• Chill Before Serving: For extra refreshment, refrigerate ingredients before assembling.
• Balance Flavour: Adjust sugar, lime or fish sauce to suit your taste preferences.
• Prep Ahead: You can julienne the mango and carrots in advance to save time later.
• Use A Julienne Peeler: A Julienne peeler makes quick work of shredding mango evenly.

VARIATIONS

• Vegan Version: Replace fish sauce with soy sauce or vegan fish sauce for a plant-based option.
• Add Herbs: Toss in fresh mint, Thai basil or coriander for a herbaceous twist.
• Include Protein: Add grilled shrimp, tofu or shredded chicken for a heartier salad.
• Spicy Kick: Add thinly sliced red chilli or a drizzle of chilli and oil for heat.
• Fruit Fusion: Mix with green papaya or julienned cucumber for more texture variety.

PREPPING AND STORAGE

• Refrigeration: Store the salad undressed for up to 1 day in the refrigerator. Dress just before serving.
• Dressing Storage: The lime-fish sauce dressing can be made and stored for up to 3 days.
• Avoid Freezing: Freezing affects the texture of mango and carrots, so this dish is best enjoyed fresh.
• Meal Preparation Friendly: Store mango and carrot separately from peanuts and dressing to keep crisp.