Vietnamese Green Mango and Shrimp Salad

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A classic southern Vietnamese salad that balances tart unripe mango with sweet poached shrimp and a pile of fresh herbs. The punchy dressing of fish sauce, lime, chili, and palm sugar pulls every element into sharp, refreshing harmony. Serve it immediately while the mango is still crisp for the best contrast of textures.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 14 gSugar
• 25 gProtein
• 880 mgSodium
• 450 mgPotassium
• 120 mgCalcium
• 2.5 mgIron
• 40 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the salad

• 2 large unripe green mangoes, peeled and julienned (about 4 cups)
• 1 lb large shrimp, shell on, deveined
• 1 medium carrot, peeled and julienned
• 1/2 small red onion, very thinly sliced
• 1/2 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves (optional)

For the dressing

• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons palm sugar or granulated sugar
• 1 to 2 Thai bird's eye chilies, finely minced
• 2 cloves garlic, finely minced
• 2 tablespoons warm water

For garnish

• 1/4 cup roasted unsalted peanuts, coarsely chopped
• 2 tablespoons store-bought fried shallots
• Lime wedges, for serving
• Thinly sliced red chili, for serving (optional)

Directions

1. Bring a medium pot of water to a boil. Add the shrimp and cook 60 to 90 seconds, until just pink and curled. Drain, let cool, then peel and slice each shrimp in half lengthwise.
2. While the shrimp cool, soak the sliced red onion in a bowl of cold water for 10 minutes to mellow its bite; drain well.
3. In a small bowl, whisk the fish sauce, lime juice, palm sugar, minced chili, garlic, and warm water until the sugar fully dissolves. Taste and adjust — it should be bold, salty, sour, and a touch sweet.
4. In a large mixing bowl, combine the julienned mango, carrot, drained onion, mint, cilantro, and Thai basil. Toss lightly with clean hands or tongs to distribute the herbs evenly.
5. Add the sliced shrimp to the bowl. Pour about three-quarters of the dressing over the salad and toss gently to coat everything without bruising the herbs. Taste and add more dressing as needed.
6. Pile the salad onto a serving platter or into a shallow bowl, mounding it slightly so the herbs sit on top.
7. Sprinkle generously with the chopped peanuts and fried shallots, scatter a few chili slices over the top if using, and serve right away with lime wedges and toasted sesame rice crackers on the side.

Cook’s Notes

• Choose the firmest, palest green mangoes you can find; ripe mango will turn the salad sweet and mushy instead of tart and crisp.
• Dress the salad only at the last minute — the salt and acid in the dressing will quickly soften the mango and wilt the herbs.
• For an even deeper umami note, soak 2 tablespoons of dried shrimp in warm water for 10 minutes, drain, and toss them in with the mango.
• Serve with bánh tráng nướng (toasted sesame rice crackers) for the traditional crunch alongside the salad.
• Leftover dressing keeps in the fridge for up to 1 week; use it as a dip for poached chicken or drizzle over cucumber salad.

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