Description
This vibrant Vietnamese Green Mango Salad with Shrimp combines crisp napa cabbage, crunchy jicama, tart green mango, and juicy shrimp, all tossed in a tangy lime and fish sauce dressing. Fresh herbs and roasted peanuts add layers of flavor and texture, making it a refreshing and satisfying dish perfect for a light meal or appetizer.
Ingredients
Scale
Salad Ingredients
- 2 cups packed thinly sliced napa cabbage
- 1 cup jicama (cut into thin matchsticks; about 1/3 of a large jicama)
- 1 green (unripe) mango (1 pound; peeled and cut into thick matchsticks)
- 1 red onion (halved and thinly sliced)
- 3 scallions (white and green parts sliced on the diagonal; plus more for serving)
- 1 pound cooked, peeled extra-large shrimp
Dressing Ingredients
- Finely grated zest and juice of 1 large lime
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- 2 tablespoons fish sauce (or vegan fish sauce)
- 1 teaspoon finely minced garlic
- 1 Thai or serrano chili (thinly sliced)
Garnish
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped Thai basil
- ¼ cup chopped roasted peanuts, plus more for sprinkling
Instructions
- Prepare the Vegetables and Shrimp: In a large bowl, combine the napa cabbage, jicama, green mango, red onion, and scallions. If your shrimp is not cooked and peeled, do so ahead of time, then add to the bowl just before serving.
- Make the Dressing: In a small bowl, mix the lime zest and juice, unseasoned rice vinegar, sugar, fish sauce, minced garlic, and sliced chili pepper. Stir until the sugar fully dissolves and ingredients are well combined.
- Toss the Salad: Pour the dressing over the prepared vegetables. Toss well to evenly coat all ingredients. Add the chopped mint, Thai basil, and ¼ cup roasted peanuts. Toss again until everything is uniformly mixed.
- Add Shrimp and Garnish: Add the cooked, peeled shrimp to the bowl and gently toss to combine with the salad. Serve immediately, topping each portion with extra sliced scallions and an additional sprinkle of crushed peanuts for garnish.
Notes
- Use green (unripe) mangoes as they provide the desired tartness and crunch essential for this salad.
- If you prefer less heat, reduce or omit the Thai or serrano chili.
- For a vegan option, substitute fish sauce with a vegan fish sauce or soy sauce.
- The salad is best served fresh to maintain crisp textures.
