Prepare to tantalize your taste buds with a culinary journey that will transport you straight to the vibrant streets of Vietnam! This Green Mango Salad is not just a dish—it's a symphony of crunch, tang, and freshness that will make your mouth water from the first bite. Imagine a salad so refreshing and exciting that it challenges everything you thought you knew about vegan cuisine, packed with bold flavors and textures that will leave you craving more.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Green mango, julienned
- Carrots, julienned
- Fresh herbs (mint, cilantro)
- Peanuts, crushed
- Chili, sliced
- Lime juice
- Sugar
- Salt to taste
Instructions
- Begin by preparing the green mango. Choose a firm, green mango and use a sharp knife to peel it. Cut the mango into thin julienne strips, ensuring they are uniform in size for even mixing and presentation.
- Next, take the carrots and peel them. Using a grater or a knife, julienne the carrots into thin strips similar in size to the mango. This will add a nice crunch and color to the salad.
- Wash the fresh herbs thoroughly. Pick the leaves of mint and cilantro from their stems. Chop them roughly if you prefer smaller pieces, or leave them whole for a more rustic presentation.
- Prepare the chili by slicing it thinly. If you prefer a milder salad, you can remove the seeds before slicing. Adjust the amount of chili according to your spice preference.
- In a large mixing bowl, combine the julienned green mango and carrots. Add the fresh herbs, sliced chili, and crushed peanuts to the bowl. The peanuts will add a delightful crunch and nutty flavor to the salad.
- In a small bowl, prepare the dressing. Mix together lime juice, sugar, and a pinch of salt. Stir until the sugar is dissolved completely. Taste the dressing and adjust the sweetness or saltiness according to your preference.
- Pour the dressing over the salad mixture in the large bowl. Toss gently but thoroughly to ensure that all the ingredients are well coated with the dressing.
- Allow the salad to sit for a few minutes to let the flavors meld together. This will enhance the overall taste of the salad.
- Before serving, give the salad one final toss and adjust the seasoning if necessary. Serve the Vietnamese Vegan Green Mango Salad in individual bowls or on a large platter, garnished with additional crushed peanuts and fresh herbs if desired.
Tips
- Choose the Right Mango: Select a firm, unripe green mango for the perfect tangy crunch. The less ripe, the better for this salad!
- Knife Skills Matter: Take your time julienning the mango and carrots. Uniform, thin strips ensure every bite is perfectly balanced.
- Herb Freshness is Key: Use freshly picked herbs and wash them carefully. The herbs are the secret weapon that elevates this salad from good to extraordinary.
- Customize Your Spice Level: Control the heat by adjusting the amount of chili. Remove seeds for a milder version or keep them for a spicy kick.
- Let It Rest: Allow the salad to sit for 5-10 minutes after dressing. This brief resting time lets the flavors mingle and intensify.
- Serve Immediately: While the salad can sit briefly, serve it as fresh as possible to maintain the perfect crunch of vegetables and peanuts.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
