Description
Refreshing Vietnamese Mango Salad that’ll Wow Your Taste Buds
Ingredients
Scale
- 1 head Napa cabbage
- 1 cup Jicama
- 2 medium Green mango
- 1 medium Red onion
- 2 stalks Scallions
- 1 tablespoon Lime (zest and juice)
- 2 tablespoons Unseasoned rice vinegar
- 1 teaspoon Sugar
- 1 tablespoon Fish sauce (or vegan fish sauce)
- 1 clove Minced garlic
- 1 small Thai or serrano chili
- 1/4 cup Fresh mint
- 1/4 cup Fresh Thai basil
- 1/4 cup Roasted peanuts
Instructions
- Combine the Salad Ingredients: In a large bowl, take the napa cabbage, jicama, green mango, red onion, and scallions. Gently mix these vibrant components until everything is evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together the lime zest and juice, unseasoned rice vinegar, sugar, fish sauce (or vegan fish sauce), minced garlic, and sliced chili. Stir until the sugar dissolves.
- Dress the Salad: Pour the dressing over the mixed salad ingredients and toss everything together until fully coated.
- Add Fresh Herbs and Peanuts: Incorporate the chopped mint and Thai basil, along with the roasted peanuts. Toss gently one last time.
- Serve Immediately: Dish up the salad onto plates or a large serving bowl. Top with more sliced scallions and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg