If you’re craving something fresh, vibrant, and bursting with flavor, this Vietnamese Style Prawn and Mango Salad Recipe is an absolute must-try. It combines juicy, tender prawns with the sweet, tropical zing of ripe mango and a crisp medley of vegetables, all tossed in a tangy, aromatic dressing packed with lime, fish sauce, and just a hint of chili. Whether you’re looking for a light lunch or a stunning starter to impress your guests, this salad delivers on taste, texture, and color with such effortless charm.
Ingredients You’ll Need
As simple as it sounds, each ingredient in this recipe plays a crucial role in balancing flavors and textures. From the sweetness of the mango and carrots to the freshness of herbs and the zingy punch of the dressing, every element is essential to creating the perfect Vietnamese Style Prawn and Mango Salad Recipe.
- Cooked prawns (1 lb): Ensures a tender, protein-packed base with a natural sweetness that complements the fruit.
- Large ripe mango (1, julienned): Adds juicy sweetness and a luscious tropical flavor that’s essential for authentic taste.
- Shredded carrots (1 cup): Offers a pleasant crunch and bright orange color to the dish.
- Shredded green or Napa cabbage (1 cup): Provides a fresh, crisp texture and subtle mildness.
- Red bell pepper (½, thinly sliced): Adds vibrant color and a sweet, slightly tangy note.
- Fresh mint leaves (¼ cup): Infuses a cool, refreshing herbal aroma that lifts the salad.
- Fresh cilantro leaves (¼ cup): A pungent, citrusy herb that contributes complexity to the flavor profile.
- Chopped roasted peanuts (2 tbsp, optional): Introduces a crunchy contrast and nutty depth.
- Fried shallots (2 tbsp, optional): Adds savory crunch and a subtle sweetness to finish the salad.
- Lime juice (3 tbsp, fresh): Provides the sharp, tangy backbone of the dressing.
- Fish sauce (1 tbsp): Offers authentic umami and a salty depth that defines Vietnamese salads.
- Rice vinegar (1 tbsp): Balances sweetness with a mild acidity for brightness.
- Honey or palm sugar (1 tbsp): Sweetens the dressing naturally and creates harmony between flavors.
- Garlic clove (1, minced): Adds aromatic warmth and punch to the dressing.
- Small red chili (1, thinly sliced, optional): Introduces a gentle heat to awaken the palate.
- Neutral oil (2 tbsp, like canola or avocado): Provides smoothness and helps meld the dressing ingredients seamlessly.
How to Make Vietnamese Style Prawn and Mango Salad Recipe
Step 1: Prepare the Dressing
Begin by whisking together fresh lime juice, fish sauce, rice vinegar, honey, minced garlic, sliced chili, and neutral oil in a small bowl. This dressing is the heart and soul of your Vietnamese Style Prawn and Mango Salad Recipe, balancing sharp, sweet, salty, and spicy notes to perfectly complement the freshness of the salad ingredients.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, toss the cooked prawns with the julienned mango, shredded carrots, shredded cabbage, and thinly sliced red bell pepper. This colorful combination is not only visually appealing but also offers a delightful blend of textures, from juicy to crunchy.
Step 3: Dress the Salad
Drizzle the dressing over the combined salad ingredients and toss gently to ensure every bite is coated in that zesty, flavorful sauce. Be gentle here—you want to keep the mango and vegetables intact and fresh without breaking them down.
Step 4: Add Fresh Herbs and Final Toss
Just before serving, fold in fresh mint and cilantro leaves. These herbs elevate the salad with their distinctive, bright flavors and aromas, creating a refreshing contrast to the savory prawns and sweet mango.
Step 5: Garnish and Serve
Transfer the salad to a serving platter and sprinkle with chopped roasted peanuts and fried shallots if you like. These optional garnishes add an irresistible crunch and savory depth that round out the Vietnamese Style Prawn and Mango Salad Recipe beautifully. Serve immediately for the freshest and most vibrant taste experience.
How to Serve Vietnamese Style Prawn and Mango Salad Recipe
Garnishes
Adding chopped roasted peanuts and fried shallots creates an inviting crunch and extra layers of flavor. Fresh herbs like mint and cilantro not only make the dish look stunning but also add that aromatic lift that Vietnamese cuisine is famous for.
Side Dishes
This salad pairs wonderfully with light rice dishes, steamed jasmine rice, or crispy rice noodles to add bulk and texture. For a lower-carb option, lettuce cups make a crunchy, refreshing base that’s perfect for scooping up each flavorful bite.
Creative Ways to Present
Consider layering the salad in a glass jar for a fun, portable lunch option or serving it on a bed of butter lettuce leaves for a beautiful appetizer. You can also sprinkle some toasted sesame seeds or a drizzle of extra lime juice on top to add a fresh finishing touch.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To maintain the salad’s crispness, keep the dressing separate and toss just before eating.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh herbs and mango texture. It’s recommended to prepare the salad close to serving time for optimal flavor and texture.
Reheating
No reheating needed! This Vietnamese Style Prawn and Mango Salad Recipe is best served chilled or at room temperature, preserving the fresh flavors and crisp textures that make it so delightful.
FAQs
Can I substitute the prawns with another protein?
Absolutely! Cooked shredded chicken, tofu, or even crab meat work well if you want to switch things up or accommodate dietary preferences.
What can I use if I can’t find fish sauce?
For a vegetarian alternative, you can replace fish sauce with soy sauce or tamari, though the flavor will be less umami-rich but still delicious.
How spicy is this salad?
The spice level depends on your use of red chili; it’s optional and adjustable. Feel free to add more chili for a kick or omit it entirely for a milder version.
Can I prepare the dressing in advance?
Yes, the dressing can be made up to 2 days ahead and stored in the fridge. Just give it a good stir before using.
Is this recipe gluten-free?
Yes, this Vietnamese Style Prawn and Mango Salad Recipe is naturally gluten-free, especially when you use gluten-free fish sauce and rice vinegar brands.
Final Thoughts
There’s something truly magical about the harmony of flavors and textures in this Vietnamese Style Prawn and Mango Salad Recipe. It’s fresh, light, and totally satisfying in every bite. I encourage you to try making this at home—it’s quick to throw together, looks stunning on the table, and tastes like a little burst of sunshine. Your taste buds will thank you, and so will anyone lucky enough to share it with you!
Print
Vietnamese Style Prawn and Mango Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A vibrant and refreshing Vietnamese Style Prawn and Mango Salad combining sweet ripe mango, succulent cooked prawns, and crunchy vegetables tossed in a tangy lime and fish sauce dressing. This light and flavorful salad is perfect for a healthy summer meal or appetizer, garnished with fresh herbs and optional roasted peanuts and fried shallots for extra texture.
Ingredients
Main Ingredients
- 1 lb cooked prawns (peeled and deveined)
- 1 large ripe mango (julienned)
- 1 cup shredded carrots
- 1 cup shredded green cabbage or Napa cabbage
- 1/2 red bell pepper (thinly sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped roasted peanuts (optional)
- 2 tablespoons fried shallots (optional)
Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or palm sugar
- 1 garlic clove (minced)
- 1 small red chili (thinly sliced, optional)
- 2 tablespoons neutral oil (canola or avocado oil)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, rice vinegar, honey (or palm sugar), minced garlic, thinly sliced red chili if using, and neutral oil until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked prawns, julienned mango, shredded carrots, shredded cabbage, and thinly sliced red bell pepper. Mix gently to evenly distribute the ingredients.
- Toss with Dressing: Drizzle the prepared dressing over the salad mixture. Gently toss everything together to ensure the salad is well coated but without bruising the delicate mango or greens.
- Add Fresh Herbs: Add the fresh mint leaves and cilantro leaves to the salad and toss lightly just before serving to maintain their bright flavor and texture.
- Garnish and Serve: Transfer the salad to a serving plate. Sprinkle the optional chopped roasted peanuts and fried shallots on top for added crunch and flavor. Serve immediately for the freshest taste and texture.
Notes
- For extra crunch and texture, serve this salad with crispy rice noodles or lettuce cups.
- You can substitute green papaya for mango, or use a combination of both for a different twist.
- Adjust the amount of red chili according to your preferred spice level.
