There’s an undeniable joy that fills the kitchen when I whip up this vibrant Vegan Vietnamese Mango Salad. It all started one sunny afternoon when my cravings for something bright and refreshing collided with a surplus of ripe mangoes on my kitchen counter. The moment I sliced into that juicy green mango, its tangy sweetness sparked a culinary adventure that would soon become a staple in my home.
With a symphony of textures—from the crunchy jicama and napa cabbage to the luscious mango—every bite feels like a burst of summer. Plus, the dressing, a delightful mix of lime zest and fish sauce (or vegan fish sauce, if you prefer), ties everything together with just the right amount of zing and depth. Whether you’re serving it at a summer gathering or seeking a quick weekday dinner fix (prep takes just 20 minutes!), this salad has a way of turning ordinary meals into extraordinary experiences.
Join me as we dive into this refreshing Vegan Vietnamese Mango Salad, perfect for anyone looking to escape the mundane fast-food routine. Let’s transform simple ingredients into something spectacular!
Why is Vietnamese Mango Salad a Must-Try?
Freshness at its Finest: This salad bursts with vibrant flavors, offering a joyful crunch from jicama and cabbage.
Quick and Easy: With just 20 minutes of prep time, it’s ideal for those busy weeknights or spontaneous gatherings.
Nutritious Delight: Packed with vitamins and fiber, it’s a guilt-free indulgence that keeps you feeling light and energized.
Versatile Flavor Profile: Whether you’re vegan or a meat lover, this salad complements any dish or stands alone for a refreshing meal.
Crowd-Pleasing Appeal: Impress your friends and family with its stunning presentation and delicious taste, making it a perfect shareable dish.
Experience the joy of creating this delightful Vietnamese Mango Salad that will uplift your dining experience!
Vietnamese Mango Salad Ingredients
Discover the vibrant components that make this Vietnamese Mango Salad a delightful treat!
For the Salad
• Napa cabbage – Adds crunch and freshness while serving as a sturdy base.
• Jicama – A slightly sweet, crunchy root vegetable; don’t skip it for that satisfying texture!
• Green mango – Provides a tart, refreshing contrast that brightens the entire dish.
• Red onion – Adds a pop of color and mild sweetness; soak in water if you prefer it less sharp.
• Scallions – The perfect garnish; their mild onion flavor complements the other ingredients beautifully.
For the Dressing
• Lime (zest and juice) – Brings a zesty brightness that enhances the flavors; fresh is best!
• Unseasoned rice vinegar – Offers a subtle tang that balances the sweetness of the mango.
• Sugar – Just a hint adds depth and helps offset the acidity of the lime and vinegar.
• Fish sauce (or vegan fish sauce) – Delivers a savory umami kick; perfect for those seeking authenticity!
• Minced garlic – A touch of aromatic warmth; the finer you mince, the better!
• Thai or serrano chili – Provides a gentle kick; adjust to your spice preference.
For the Garnish
• Fresh mint – A fragrant herb that adds a refreshing touch; perfect for summer vibes.
• Fresh Thai basil – Offers unique, spicy notes; try it if you want to elevate the dish!
• Roasted peanuts – Crunchy toppings that add richness; toast them for extra flavor!
Dive into these fresh ingredients that create a stunning Vietnamese Mango Salad the whole family will love!
How to Make Vietnamese Mango Salad
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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, bringing together a colorful medley.
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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 completely for a smooth dressing.
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Dress the Salad: Pour the dressing over the mixed salad ingredients and toss everything together until fully coated. The colors and ingredients should come alive as they blend beautifully.
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Add Fresh Herbs and Peanuts: Incorporate the chopped mint and Thai basil, along with the roasted peanuts. Toss gently one last time, ensuring every bite is packed with that fresh, fragrant flavor.
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Serve Immediately: Dish up the salad onto plates or a large serving bowl. Top with more sliced scallions for a pretty garnish, and enjoy that vibrant crunch!
Optional: For an extra layer of flavor, drizzle a bit more lime juice just before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Vietnamese Mango Salad?
Looking to elevate your meal experience? Pair this vibrant salad with delightful accompaniments that enhance its freshness and flavor.
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Grilled Tofu Skewers: Charred and smoky, they provide a hearty contrast to the lightness of the salad, making each bite exciting.
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Coconut Rice: This creamy, subtly sweet rice acts as a perfect base, balancing the tangy and spicy elements of the salad.
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Spring Rolls: Crispy on the outside and packed with fresh vegetables, these are a wonderful addition for those who love crunch and texture.
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Lemongrass Soup: The aromatic and herbaceous flavors of this broth soup beautifully complement the salad’s vibrant ingredients, creating a warming meal.
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Peanut Dipping Sauce: Drizzle this luscious sauce over the salad or serve it on the side; its nutty richness enhances the fresh vegetables.
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Fresh Fruit Platter: Sliced tropical fruits like pineapple and kiwi offer a refreshing sweet note that works wonderfully alongside the savory elements.
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Iced Mint Tea: This cool and refreshing drink complements the salad’s flavor while keeping the meal light and rejuvenating, perfect for warm days.
These pairings will turn a simple serving of Vietnamese Mango Salad into a memorable dining experience for friends and family!
Vietnamese Mango Salad Variations
Feel free to experiment with these fun twists to make the Vietnamese Mango Salad your very own!
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Gluten-Free: Swap soy sauce with tamari for a gluten-free option while keeping that umami flavor.
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Added Protein: Top the salad with grilled tofu or tempeh for a heartier meal without sacrificing the refreshing quality.
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Spicy Kick: Increase the number of Thai or serrano chilies to bring in more heat, catering to spice lovers.
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Citrus Twist: Incorporate grapefruit segments for a unique tangy twist that beautifully contrasts with the sweetness of mango.
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Nut-Free: Replace peanuts with sunflower seeds for a crunchy alternative, ensuring everyone can enjoy it.
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Fresh Herbs: Experiment with cilantro or dill instead of mint and Thai basil for a different aromatic experience.
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Tropical Fusion: Add diced pineapple or papaya for an extra tropical flair that complements the mango’s sweetness, creating an exotic delight.
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Creamy Dressing: Blend in a tablespoon of coconut yogurt to the dressing for a creamy version that adds richness without overpowering the salad’s freshness.
Make Ahead Options
These Vietnamese Mango Salad components are perfect for meal prep, allowing you to save time and enjoy a fresh dish anytime! You can slice the napa cabbage, jicama, and green mango up to 24 hours in advance. Store these prepped veggies in an airtight container in the refrigerator to maintain their crunch and freshness. The dressing can also be made ahead, lasting for about 3 days when kept in a sealed jar. To enjoy your delicious Vietnamese Mango Salad, simply combine the salad ingredients, pour the dressing over, and toss just before serving. This ensures each bite is just as vibrant and tasty as when you first prepared it!
How to Store and Freeze Vietnamese Mango Salad
Room Temperature: Enjoy the salad fresh and chilled; it’s best at room temperature right after preparing. Avoid leaving it out for more than 2 hours.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days; however, the crunch may soften over time.
Freezer: Freezing is not recommended for this Vietnamese Mango Salad due to the high water content in the veggies, which can lead to a mushy texture.
Reheating: If you’ve prepped the salad ahead, toss it with fresh herbs and peanuts again before serving to revive its flavor!
Expert Tips for Vietnamese Mango Salad
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Fresh Ingredients: Always opt for fresh ingredients to enhance flavors. Ripe mango and crunchy jicama will make your Vietnamese Mango Salad irresistible.
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Customize Your Crunch: Feel free to swap out napa cabbage for another lettuce variety or mix in bell peppers for added color and texture!
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Balance the Flavors: Taste your dressing as you mix. If it’s too tart, add a pinch of sugar; if too sweet, a touch more lime can brighten it up.
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Don’t Skip the Peanuts: Roasting your peanuts before adding them adds a delightful nuttiness and crunch. A common mistake is using raw peanuts, which may lack flavor.
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Spice Level Caution: Adjust the chili according to your heat preference, ensuring everyone can enjoy this refreshing dish without being overwhelmed by spice.
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Serve Fresh: For the best experience, serve your Vietnamese Mango Salad immediately after preparation to maintain that crunch and flavor integrity!
Vegan Vietnamese Mango Salad Recipe FAQs
How do I know if my mango is ripe?
Absolutely! When selecting a mango, look for one that yields slightly to gentle pressure. A ripe mango will also have a pleasant, fruity aroma. The skin might show a little bit of color variation and slight imperfections, but avoid any that have dark spots all over.
How should I store leftovers of the salad?
You can store any leftover Vietnamese Mango Salad in an airtight container in the refrigerator for up to 3 days. Just remember, as the salad sits, the veggies will soften some, so I recommend enjoying it fresh if possible!
Can I freeze Vietnamese Mango Salad?
Very! Unfortunately, freezing is not recommended for this salad. The high water content in the cabbage and jicama can cause them to become mushy upon thawing. However, if you want to prep ahead, consider freezing only the dressing and mixing it with fresh salad ingredients later on.
What if I’m allergic to peanuts?
No worries! If you or someone you’re serving has a peanut allergy, feel free to substitute with a different nut, like cashews or sunflower seeds, or simply leave them out altogether. The salad will still be delicious without them!
How can I make this salad spicier?
You can easily boost the spice level by adding more Thai or serrano chili. Start with a few extra slices, mixing them in, and then taste as you go! Alternatively, a dash of crushed red pepper flakes can provide a gentle heat too.
Can I prepare the salad in advance?
Absolutely! You can chop the vegetables, mix the dressing, and store them separately in the fridge for up to a day. Just combine everything right before serving to keep that refreshing crunch intact!
Refreshing Vietnamese Mango Salad that'll Wow Your Taste Buds
Ingredients
Equipment
Method
- 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!