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A bowl of Vietnamese noodle salad with tofu, fresh herbs, peanuts, chili slices, shredded vegetables, and crispy onions on a wooden table. Chopsticks and a small bowl of toppings are nearby.
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5 from 1 vote

Vietnamese Green Mango Salad Recipe

Crisp julienned green mango, carrot, daikon, and cucumber tossed in a sweet-sour-spicy lime dressing with fried tofu strips. Fresh, crunchy, and ready in under 10 mins, even if you are kinda slow with a knife.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Vietnamese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5 cups
Calories: 185kcal
Author: Adam Sobel
Cost: $6

Equipment

Ingredients

Salad:

  • 2 cups green mango julienne cut
  • ½ cup carrot julienne cut
  • 1 cup daikon peeled and julienne cut
  • 1 cup cucumber julienne cut (Persian, or English cucumbers preferred)
  • 8 oz. Fried tofu cut in strips
  • ½ cup shallots or red onions, thinly sliced

Dressing:

  • 1 teaspoon garlic minced
  • 1 bird’s eye chili sliced
  • ¼ cup lime juice
  • 2 tablespoons vegan fish sauce
  • ¼ cup coconut sugar or brown sugar
  • ½ teaspoon salt or to taste

To garnish:

  • ¼ cup roasted peanuts chopped
  • 2 tablespoons fried shallots
  • 1 bird’s eye chili sliced
  • Thai basil leaves
  • Cilantro leaves
  • Perilla leaves optional

Instructions

  • In a large bowl, combine the green mango, carrot, daikon, cucumber, tofu, and shallots.
  • In a separate small bowl or cup, whisk together the garlic, chili, lime juice, vegan fish sauce, coconut sugar, and salt until the sugar dissolves completely.
  • Pour the dressing over the salad and toss well to coat everything completely.
  • Transfer the salad to an attractive serving dish. Top with the roasted peanuts, fried shallots, sliced chili, Thai basil leaves, cilantro, and perilla leaves.

Notes

🥗 Crispus Attucks:
Toss everything together right before serving to keep the veggies crisp. Prep ahead by storing them separately and combine with the dressing at the last minute.
👮🏾‍♀️ Shallotitia James:
Sprinkle fried shallots just before serving. Any earlier and they tend to turn soggy and lose the fun texture they contribute to the salad.

Nutrition

Calories: 185kcal | Carbohydrates: 28g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 865mg | Potassium: 429mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2887IU | Vitamin C: 38mg | Calcium: 102mg | Iron: 1mg