If you’re craving something fresh, vibrant, and bursting with tropical flavors, you’re going to fall head over heels for this Vietnamese Style Prawn and Mango Salad Recipe. It’s a delightful harmony of sweet, tangy, and savory notes wrapped into one colorful bowl that dances on your palate. This salad combines juicy prawns with ripe mango, crisp veggies, and fragrant herbs, all tossed in a zesty dressing that truly elevates the dish to something extraordinary. Whether you’re looking for a light lunch or a stunning side for dinner, this recipe is just what you need to brighten your meal and impress your taste buds.
Ingredients You’ll Need
Getting the ingredients right is half the fun with this Vietnamese Style Prawn and Mango Salad Recipe. Each component not only adds unique flavors but also a delightful variety of textures and colors that make this salad so inviting and refreshing.
- Cooked prawns (1 pound): Peeled and deveined for tender, juicy seafood goodness that forms the protein base of the salad.
- Ripe mango (1 large, julienned): Offers a sweet, luscious contrast that perfectly balances the savory elements.
- Shredded red cabbage (1 cup): Adds vibrant color and a satisfying crunch to every bite.
- Shredded carrots (1 cup): Brings natural sweetness and eye-catching orange hues.
- Thinly sliced red bell pepper (1/2 cup): Provides crispness with a hint of mild peppery flavor.
- Fresh cilantro (1/4 cup, chopped): Delivers a fresh, citrusy aroma essential for authentic Vietnamese flavors.
- Fresh mint (1/4 cup, chopped): Adds a cool, fragrant lift that brightens the salad.
- Chopped roasted peanuts (1/4 cup): Gives a delightful nutty crunch as a topping.
- Green onions (2, thinly sliced): Lend a mild onion flavor and additional texture.
- Fresh lime juice (3 tablespoons): The zesty backbone of the dressing that wakes up all the ingredients.
- Fish sauce (2 tablespoons): Brings that unmistakable umami depth typical of Vietnamese cuisine.
- Rice vinegar (1 tablespoon): Adds gentle acidity for balance.
- Honey or sugar (1 tablespoon): Provides just the right touch of sweetness in the dressing.
- Minced garlic (1 clove): Offers aromatic warmth for complexity.
- Finely chopped red chili (1, optional): Introduces a subtle spicy kick if you like it hot.
- Neutral oil (2 tablespoons): Such as canola or grapeseed oil to emulsify and smooth out the dressing.
How to Make Vietnamese Style Prawn and Mango Salad Recipe
Step 1: Prepare and Combine the Salad Ingredients
Start by gathering your prepared prawns, julienned mango, shredded cabbage and carrots, sliced bell pepper, green onions, chopped cilantro, and mint leaves. Toss all of these in a large mixing bowl gently to mix the colorful array evenly. The key here is to keep the textures crisp and the flavors bright by handling everything with care.
Step 2: Whisk Together the Dressing
In a small bowl or a jar, combine fresh lime juice, fish sauce, rice vinegar, honey, minced garlic, and chopped red chili if you want some heat. Add your neutral oil last and whisk briskly until the dressing is well blended and slightly emulsified. This dressing is where the magic happens — it ties all the ingredients together with its tangy, sweet, and umami notes.
Step 3: Toss the Salad with Dressing
Pour the dressing over the salad mixture and toss gently to ensure every bite is coated with those zesty flavors. Once dressed, let the salad rest for 10 to 15 minutes so the ingredients get to know each other a bit better and all the flavors meld beautifully. This waiting step makes a huge difference in taste!
Step 4: Garnish and Serve
Just before serving, sprinkle the chopped roasted peanuts on top to add a satisfying crunch and a nutty finish. This final touch brings texture contrast and a delightful aroma that completes the Vietnamese Style Prawn and Mango Salad Recipe experience.
How to Serve Vietnamese Style Prawn and Mango Salad Recipe
Garnishes
Fresh herbs like extra cilantro and mint can be scattered on top for an extra burst of color and freshness. Don’t forget to add more chopped peanuts or even some toasted sesame seeds for additional texture. A few thinly sliced red chilies on top can brighten the presentation and offer a fiery accent for spice lovers.
Side Dishes
This salad pairs wonderfully with light, simple side dishes such as steamed jasmine rice or fragrant vermicelli noodles. For a heartier meal, you can serve it alongside grilled lemongrass chicken or crispy spring rolls to enhance the Vietnamese street food vibe.
Creative Ways to Present
Serve this salad in individual lettuce cups for a fun, hand-held appetizer that’s perfect for gatherings. Alternatively, layering it in a clear glass bowl shows off the vibrant colors beautifully, making it a stunning centerpiece on any table. You can even skewer prawns and mango chunks for a playful take on the salad that’s perfect for summer parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the salad undressed and add the dressing just before serving to maintain the crispness of the vegetables and freshness of the herbs. Leftovers can be enjoyed within 24 hours for optimal taste and texture.
Freezing
Because this salad relies on fresh fruits, veggies, and herbs, freezing isn’t recommended. The delicate textures and bright flavors will suffer from thawing, making freezing a less ideal option for this Vietnamese Style Prawn and Mango Salad Recipe.
Reheating
This salad is designed to be enjoyed fresh or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer dish, you can gently warm the prawns separately and then toss with the salad ingredients right before serving, but avoid heating the entire salad to preserve its crispness.
FAQs
Can I use raw prawns for this salad?
It’s best to use cooked prawns as raw ones need to be thoroughly cooked for safety. Using cooked, peeled, and deveined prawns saves time and ensures they have the perfect texture for the salad.
What if I don’t have fish sauce?
Fish sauce is key to authentic Vietnamese flavor, but you can substitute it with soy sauce or tamari if you want a vegetarian or vegan version. Just keep in mind the taste will be slightly different but still delicious.
Can I make this salad ahead of time?
You can prep all the ingredients in advance but toss the salad with the dressing just before serving to keep everything fresh and vibrant. This way, the veggies won’t lose their crunch and the herbs will stay bright.
What type of mango should I use?
Ripe mangoes with a sweet fragrance work wonderfully here, but if you like a bit of tang, mixing ripe and green mangoes offers a pleasant balance that complements the dressing nicely.
Is this salad gluten-free?
Yes, this Vietnamese Style Prawn and Mango Salad Recipe is gluten-free as long as you use gluten-free fish sauce. It’s a great choice for those avoiding gluten without sacrificing flavor.
Final Thoughts
You simply must give this Vietnamese Style Prawn and Mango Salad Recipe a try if you want a dish that’s as stunning as it is sensational. It brings together fresh ingredients, bold flavors, and a lively crunch that brightens every meal. Trust me, once you’ve tasted this salad, it will become one of your favorite go-to recipes for warm days or whenever you need a quick, impressive dish. Enjoy every vibrant bite and watch how easily it turns any table into a celebration of flavor!
Print
Vietnamese Style Prawn and Mango Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Vietnamese Style Prawn and Mango Salad is a vibrant and refreshing dish combining juicy prawns, sweet ripe mango, and crunchy vegetables, tossed in a tangy and fragrant dressing made with lime juice, fish sauce, and fresh herbs. It’s a perfect no-cook meal that’s light, healthy, and full of tropical flavors, ideal for a quick lunch or a summer appetizer.
Ingredients
Main Salad Ingredients
- 1 pound cooked prawns (peeled and deveined)
- 1 large ripe mango, julienned
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
Dressing Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 garlic clove, minced
- 1 red chili, finely chopped (optional)
- 2 tablespoons neutral oil (like canola or grapeseed)
Instructions
- Combine Salad Ingredients: In a large mixing bowl, gently mix the cooked prawns, julienned mango, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, chopped fresh cilantro, and chopped fresh mint until evenly distributed.
- Prepare the Dressing: In a small bowl or jar, whisk together fresh lime juice, fish sauce, rice vinegar, honey or sugar, minced garlic, finely chopped red chili (if using), and neutral oil until the dressing is well combined and smooth.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss gently to ensure all ingredients are coated evenly with the dressing, being careful not to bruise the mango or crush the prawns.
- Let Flavors Meld: Allow the salad to sit for 10 to 15 minutes to let the flavors mingle and develop, enhancing the taste of the dish.
- Serve and Garnish: Before serving, sprinkle the salad with chopped roasted peanuts for a crunchy texture. Serve chilled or at room temperature for the best flavor experience.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- For a vegetarian version, substitute prawns with tofu and replace fish sauce with soy sauce.
- Use green mango for a tangier bite or a mix of green and ripe mango for a balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
