VIETNAMESE GREEN MANGO SALAD (GỎI XOÀI)
Vietnamese Green Mango Salad or Gỏi Xoài is a vibrant and refreshing dish that captures the essence of Southeast Asian cuisine. 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 is especially popular in warmer weather for its cooling and revitalising effect. It’s a quick, 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, Gỏi Xoài 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
- ¼ cup green mango, julienned
- ½ tablespoon crushed peanuts
- 1 tablespoon shredded carrot
- ½ teaspoon fish sauce
- ½ teaspoon lime juice
- ¼ teaspoon sugar
FULL NUTRITIONAL INFORMATION
- Calories: 54 Kcal
- Total Fat: 2.4 G
- Saturated Fat: 0.4 G
- Cholesterol: 0 Mg
- Sodium: 134 Mg
- Total Carbohydrates: 7.6 G
- Dietary Fibre: 1.2 G
- Sugars: 4.5 G
- Protein: 1.3 G
- Vitamin A: 422 Mcg
- Vitamin C: 10.6 Mg
- Calcium: 13 Mg
- Iron: 0.3 Mg
- Potassium: 142 Mg
PREPARATION
- 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.
PREP TIME
7 minutes
COOKING TIME
0 minutes
TIPS
- 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 fridge. 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; this dish is best enjoyed fresh.
- Meal Prep Friendly: Store mango and carrot separately from peanuts and dressing to keep crisp.