Description
A vibrant salad featuring ripe mangoes and crunchy fresh vegetables, dressed with a zesty dressing that captures the essence of Vietnamese cuisine.
Ingredients
Scale
- 2 ripe mangoes, julienned
- 1 bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 carrot, grated
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 chili pepper, finely chopped (optional)
Instructions
- Prepare the Base: In a large mixing bowl, combine the julienned mangoes, sliced bell pepper, julienned cucumber, grated carrot, and bean sprouts. Toss them gently to avoid bruising the mangoes.
- Craft the Dressing: In a smaller bowl, whisk together the fish sauce, fresh lime juice, sugar, minced garlic, and chili pepper (if using), until the sugar dissolves and the mixture combines.
- Dress the Salad: Pour the dressing over the salad ingredients and gently toss to coat every element, ensuring the dressing hugs the mango and vegetables enjoyably.
- Add Freshness: Introduce the freshly chopped mint, cilantro, and crushed peanuts to the bowl. Toss again gently to distribute the herbs and peanuts without losing the beautiful texture.
- Serve: Serve immediately to appreciate the fresh, crunchy textures, or cover and let it chill for about 30 minutes for the flavors to meld beautifully.
Notes
You can prepare the salad ingredients a few hours in advance and store them separately. Combine shortly before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vietnamese salad, mango salad, healthy salad, vegetarian recipes, summer recipes