There’s nothing quite like the vibrant, refreshing burst of flavors in Vietnamese Style Prawn and Mango Salad. This dish is pure sunshine in a bowl: juicy prawns, ripe mango, crisp veggies, a hit of fresh herbs, all tossed together with an utterly addictive zesty dressing. Every bite has the perfect balance of savory, sweet, tangy, and a little heat, making each forkful truly irresistible. Whether you’re hosting friends, brightening up your lunch routine, or searching for a light yet deeply satisfying dinner, Vietnamese Style Prawn and Mango Salad is sure to be your new warm-weather favorite.
Ingredients You’ll Need
One of the best things about this salad is how its fresh, colorful ingredients come together effortlessly, each adding its own lively character to the whole. From crisp veggies to aromatic herbs, every component plays an essential role in the taste, texture, and stunning look of Vietnamese Style Prawn and Mango Salad.
- Prawns: Precooked, peeled, and deveined prawns offer juicy sweetness and protein; feel free to use grilled prawns for added smoky flavor.
- Mangoes: Choose ripe but firm mangoes for a sweet, tangy, and golden pop that contrasts beautifully with the prawns.
- Cucumber: Julienned cucumber keeps the salad crisp and refreshing, complementing the tender mango and prawns.
- Shredded carrots: Carrots add vibrant color and gentle crunch, making each bite extra satisfying.
- Red bell pepper: Thinly sliced bell pepper brings bold color and a subtle sweetness.
- Fresh mint leaves: Mint provides bright, herbal fragrance and a cooling finish on the palate.
- Fresh cilantro leaves: Cilantro adds a distinctive, citrusy flavor that ties the salad together.
- Roasted peanuts: Chopped peanuts lend a crave-worthy crunch and nutty depth, sprinkled just before serving.
- Lime juice (for dressing): Fresh lime juice brings all the flavors to life with a tangy kick.
- Fish sauce (for dressing): This bottle staple supplies that unmistakable umami-salty backbone.
- Rice vinegar (for dressing): A touch of rice vinegar balances the sweetness and acidity in the dressing.
- Honey or palm sugar (for dressing): Just a little sweetness (from honey or palm sugar) rounds out the flavors.
- Garlic (for dressing): Minced fresh garlic gives the dressing its signature aromatic zing.
- Red chili (for dressing, optional): Use sliced red chili if you like a little heat, or leave it out for a gentler taste.
How to Make Vietnamese Style Prawn and Mango Salad
Step 1: Prep All Your Ingredients
Start by peeling and thinly slicing your mango, julienning the cucumber, shredding the carrots, and thinly slicing the red bell pepper. Rinse, dry, and roughly chop your mint and cilantro leaves. Having everything ready before you start mixing ensures that the salad stays crisp, colorful, and perfectly fresh.
Step 2: Combine the Salad Base
In a large mixing bowl, gently toss together the cooked prawns, mango slices, cucumber, shredded carrots, red bell pepper, mint, and cilantro. Be careful not to overmix so all those gorgeous pieces of mango and prawns stay intact. The burst of fragrance from the fresh herbs should be absolutely irresistible right away!
Step 3: Whisk the Dressing
In a smaller bowl, combine the fresh lime juice, fish sauce, rice vinegar, honey or palm sugar, minced garlic, and (if you like heat) the finely sliced red chili. Whisk well until everything is blended into a glossy, pourable dressing. Give it a quick taste and adjust—it should be tangy, savory, and with just a hint of sweetness.
Step 4: Dress the Salad
Drizzle the dressing evenly over your salad base. Use salad tongs or two large spoons to gently toss everything together, making sure the dressing coats all the prawns, mango, and veggies without bruising the delicate fruit. This is when all those bright flavors really come alive.
Step 5: Add Crunch and Serve
Right before serving, sprinkle the roughly chopped roasted peanuts over the top of the salad. The peanuts add that perfect savory crunch, contrasting beautifully with the softness of the fruit and shellfish. Serve the Vietnamese Style Prawn and Mango Salad immediately for the freshest flavors.
How to Serve Vietnamese Style Prawn and Mango Salad
Garnishes
For a truly stunning finish, top your salad with extra mint and cilantro leaves, a few thin slices of red chili, and a final scatter of roasted peanuts. Not only do these garnishes add appealing texture and color, they amplify all those fresh, herbal flavors that make Vietnamese Style Prawn and Mango Salad so crave-able.
Side Dishes
This salad is beautifully light, so it shines alongside sticky rice, silky rice noodles, or even classic Vietnamese summer rolls. You could also pair it with grilled chicken or tofu skewers for a more hearty meal. Each side brings out a different personality in your Vietnamese Style Prawn and Mango Salad!
Creative Ways to Present
Think beyond bowls: serve the salad piled high on platter leaves for sharing, or spoon it into crisp lettuce cups for impressive, easy-to-eat appetizers. You can even layer it in small jars for a portable picnic treat. However you present it, Vietnamese Style Prawn and Mango Salad is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Vietnamese Style Prawn and Mango Salad in an airtight container in the fridge. For the best taste and texture, keep the peanuts separate and sprinkle them on right before eating so they stay crunchy. The salad will stay fresh for up to 2 days.
Freezing
Sadly, this isn’t a dish that likes the freezer. The delicate mango, prawns, and fresh herbs don’t hold up to the temperature change and will lose their lovely texture when thawed. It’s always best to enjoy Vietnamese Style Prawn and Mango Salad within a day or two of making it.
Reheating
This salad is designed to be served chilled or at room temperature, so there’s no need to reheat! If it’s been in the fridge, just let it sit out for a few minutes to take off the chill. Give it a quick toss and top with fresh peanuts—and it’ll taste as vibrant as when you first made it.
FAQs
Can I use frozen prawns in Vietnamese Style Prawn and Mango Salad?
Absolutely! Just make sure to thaw and pat them dry before using. For best flavor and texture, give them a quick rinse in cold water and drain them well. You can also toss them on a grill for extra smokiness.
Is Vietnamese Style Prawn and Mango Salad gluten-free?
Yes, most of the ingredients are naturally gluten-free. Just double-check your fish sauce label to ensure no gluten-containing additives have snuck in and you’re good to go.
What can I use instead of peanuts for a nut-free version?
If you need a nut-free salad, try roasted pumpkin seeds or toasted sesame seeds. They’ll add that signature crunch and toasty flavor without compromising the spirit of the dish.
Can I make this salad vegetarian?
Of course! Substitute the prawns with cubed firm tofu or even ripe avocado, and swap the fish sauce in the dressing for soy sauce or a dash of coconut aminos. You’ll still enjoy all those fresh, punchy flavors.
How spicy does the salad get with chili in the dressing?
The red chili adds gentle heat, but you control the spice level. Remove the seeds for milder warmth, or skip it entirely if you prefer a mild Vietnamese Style Prawn and Mango Salad.
Final Thoughts
If you’re ready to wow yourself (and anyone lucky enough to join you at the table), give this Vietnamese Style Prawn and Mango Salad a go. It’s a joyful combination of color, crunch, and irresistible flavor that’s downright addictive. Grab those fresh ingredients and treat yourself to a quick, easy, and absolutely unforgettable salad experience!
Print
Vietnamese Style Prawn and Mango Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
This Vietnamese Style Prawn and Mango Salad is a refreshing and vibrant dish that combines the sweetness of mango with the savory flavors of prawns and a zesty dressing. Perfect for a light and healthy meal option.
Ingredients
Main Salad:
1 pound cooked prawns, peeled and deveined;
2 ripe mangoes, peeled and thinly sliced;
1 small cucumber, julienned;
1 cup shredded carrots;
1/2 cup red bell pepper, thinly sliced;
1/2 cup fresh mint leaves;
1/2 cup fresh cilantro leaves;
1/4 cup roasted peanuts, roughly chopped.
For the Dressing:
3 tablespoons fresh lime juice;
2 tablespoons fish sauce;
1 tablespoon rice vinegar;
1 tablespoon honey or palm sugar;
1 clove garlic, minced;
1 small red chili, finely sliced (optional)
Instructions
- Main Salad: In a large bowl, combine prawns, mango slices, cucumber, carrots, bell pepper, mint, and cilantro.
- For the Dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, garlic, and chili until well blended.
- Pour dressing over the salad and toss gently to combine.
- Sprinkle with chopped peanuts just before serving.
Notes
- For extra crunch, add shredded cabbage or bean sprouts.
- You can use grilled prawns instead of boiled for a smoky flavor.
- This salad is best served fresh and chilled.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 170 mg
