Green Mango Salad (Gỏi Xoài)

Green Mango Salad (Gỏi Xoài)

Crisp shredded green mango tossed with a tangy, sweet-salty dressing and fresh herbs.

Total 20 min Makes 4 servings Calories 165/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Fish, Shellfish, Peanuts

This Vietnamese salad balances tart green mango with a bright fish sauce dressing, crunchy peanuts, and torn herbs. It makes a light starter or side for grilled meats and fits well alongside richer dishes at a warm-weather meal.

Ingredients

  • 2 green (unripe) mangoes, peeled and julienned
  • 1 carrot, peeled and julienned
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup fresh cilantro leaves, torn
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons granulated sugar
  • 1 clove garlic, minced
  • 1 Thai chile, thinly sliced
  • 1/4 cup roasted peanuts, chopped
  • 2 tablespoons fried shallots
  • 1/4 cup dried shrimp, rinsed and chopped (optional)

Method

  1. In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced chile until the sugar dissolves. Set the dressing aside.

  2. Peel the green mangoes and julienne the flesh into thin strips, avoiding the central pit. Julienne the carrot into similar-sized strips.

  3. In a large bowl, combine the julienned mango, carrot, sliced red onion, torn mint, and torn cilantro.

  4. If using dried shrimp, add the chopped shrimp to the bowl with the vegetables.

  5. Pour the dressing over the salad and toss well to coat evenly. Let sit for 5 minutes so the flavors meld.

  6. Transfer the salad to a serving platter and top with chopped roasted peanuts and fried shallots. Serve immediately.

Rate this recipe

★ 3.2 (1)

Green Mango Salad (Gỏi Xoài)

This Vietnamese salad balances tart green mango with a bright fish sauce dressing, crunchy peanuts, and torn herbs. It makes a light starter or side for grilled meats and fits well alongside richer dishes at a warm-weather meal.

20 min 4 servings 165 cal

Ingredients

  • 2 green (unripe) mangoes, peeled and julienned
  • 1 carrot, peeled and julienned
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup fresh cilantro leaves, torn
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons granulated sugar
  • 1 clove garlic, minced
  • 1 Thai chile, thinly sliced
  • 1/4 cup roasted peanuts, chopped
  • 2 tablespoons fried shallots
  • 1/4 cup dried shrimp, rinsed and chopped (optional)

Method

  1. 1

    In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced chile until the sugar dissolves. Set the dressing aside.

  2. 2

    Peel the green mangoes and julienne the flesh into thin strips, avoiding the central pit. Julienne the carrot into similar-sized strips.

  3. 3

    In a large bowl, combine the julienned mango, carrot, sliced red onion, torn mint, and torn cilantro.

  4. 4

    If using dried shrimp, add the chopped shrimp to the bowl with the vegetables.

  5. 5

    Pour the dressing over the salad and toss well to coat evenly. Let sit for 5 minutes so the flavors meld.

  6. 6

    Transfer the salad to a serving platter and top with chopped roasted peanuts and fried shallots. Serve immediately.