Bursting with vibrant colors and bold Southeast Asian flavors, this Vietnamese Green Mango Salad with Shrimp is as refreshing as it is quick to put together. In under 20 minutes, you’ll have a lively, crunchy salad that’s perfect for busy weeknights or fuss-free lunches. Each bite is equal parts tangy, sweet, salty, and spicy—the hallmark of great Vietnamese cuisine. This salad is a true celebration of texture and taste, and you’re going to love just how effortless it is to create at home.

Why You’ll Love This Recipe

  • Lightning Fast: Dinner (or lunch!) is ready in just 20 minutes, no stove required—ideal for those exhausting days when only something bright and fresh will do.
  • Exciting Flavors and Textures: Every ingredient brings something special. The crispness from napa cabbage and jicama, the tartness of green mango, the snap of shrimp—it’s incredibly satisfying.
  • Healthy and Energizing: It’s packed to the brim with veggies, lean protein, and herbs. High in fiber, full of vitamins, and naturally gluten-free.
  • Super Versatile: Enjoy it as a light meal, a showstopping side, or a crowd-pleasing appetizer. The base is adaptable, so feel free to play with flavors and textures as you wish.
Vietnamese green mango salad

Ingredients You’ll Need

Gather these delicious components for a salad that truly pops:

  • Napa Cabbage: Adds volume, crunch, and a mild sweetness; not to be skipped for that airy crunch factor.
  • Jicama: A crisp, slightly sweet root—look for one that’s firm and unblemished; skip peeling with a dull knife.
  • Green Mango: Go for an unripe mango! Its tartness is key to that zippy Southeast Asian flavor.
  • Red Onion: Thinly sliced for a sharp bite and great color.
  • Scallions: For gentle oniony punch and a splash of green.
  • Lime Zest and Juice: The zest gives extra citrusy aroma; juice adds bright tang.
  • Rice Vinegar: Brings gentle acidity without overpowering the other flavors.
  • Sugar: Balances out the tartness from lime and mango—don’t omit!
  • Fish Sauce (or Vegan Fish Sauce): Provides essential umami and saltiness; use a good-quality Thai or Vietnamese brand.
  • Garlic: Just a little for depth—finely mince for even distribution.
  • Thai or Serrano Chili: Go for the quantity your palate can handle; it’s the heart of the heat. Remove seeds for less heat, or skip for a gentle version.
  • Fresh Mint and Thai Basil: Herbs are non-negotiable for freshness. Regular Italian basil works in a pinch, but Thai basil gives a spicier, more authentic edge.
  • Roasted Peanuts: For crunch and an extra savory touch; feel free to use salted or unsalted.
  • Cooked Shrimp: Choose extra-large, peeled shrimp for best texture and visual appeal—pre-cooked or quickly poach your own.

Tip: Invest in a sharp knife or mandoline to slice everything thinly and evenly for maximum flavor mingling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

It’s easy to tailor this salad to your mood or pantry:

  • Vegetarian/Vegan: Swap shrimp for pan-seared tofu or jackfruit, and use vegan fish sauce.
  • Different Protein: Try shredded rotisserie chicken, grilled pork, or even thinly sliced rare beef.
  • Fruit Swap: Can’t find green mango? Use green papaya, underripe peach, or Granny Smith apple.
  • Nut-Free: Allergy concern? Substitute roasted sunflower or pumpkin seeds for peanuts, or omit entirely.
  • Extra Veggies: Shredded carrots, thinly sliced bell peppers, or cucumber bring even more crunch and color.

How to Make Vietnamese Green Mango Salad with Shrimp

Step 1: Prep the Salad Base

In a large mixing bowl, combine your napa cabbage, jicama, green mango, red onion, and scallions. Take a moment to enjoy all those gorgeous vibrant colors—this is a feast for the eyes as well as the palate!

Step 2: Whisk Up the Dressing

In a smaller bowl, whisk together the lime zest and juice, rice vinegar, sugar, fish sauce, minced garlic, and sliced chili. The aroma alone will wake up your kitchen.

Step 3: Marry Flavors

Pour the zingy dressing over your veggies. Toss everything well, making sure every piece gets coated. This is where the magic happens—everything softens slightly and gets infused with flavor.

Step 4: Finish with Herbs and Peanuts

Add the roughly chopped mint, Thai basil, and roasted peanuts. Toss again until it’s all perfectly mixed.

Step 5: Add the Shrimp

Toss in your cooked, peeled shrimp and give it one final gentle mix so the shrimp gets a good coating of the dressing and herbs.

Step 6: Serve and Garnish

Plate up immediately, topping with extra sliced scallions and another sprinkle of crushed peanuts.

This salad shines brightest when freshly tossed, but can stand a short chill in the fridge if you’re prepping ahead by an hour or two.

Pro Tips for Making the Recipe

  • Slice Thinly: The thinner your mango, jicama, and cabbage are sliced, the more the dressing will permeate—resulting in maximum flavor in every forkful.
  • Use Very Fresh Herbs: Herbs wilt quickly, so add them just before serving for a burst of fragrance and vivid green color.
  • Don’t Overdress: Add the dressing in batches if you’re making a smaller portion—you want everything coated, not swimming.
  • Level Up the Shrimp: If starting with raw shrimp, briefly poach them in salted, simmering water just until opaque, then cool before adding them to the salad.

How to Serve

This salad can absolutely carry a meal on its own, but it also makes a stunning starter for a Vietnamese-inspired dinner.

  • With Steamed Jasmine Rice or Vermicelli: A perfect complement to the salad’s bright flavors.
  • As a Party Platter: Pile high on a large serving tray, with extra herbs, lime wedges, and chili slices.
  • In Lettuce Wraps: Scoop the salad into leaves of butter lettuce for a fun, hand-held appetizer.
  • Paired With Grilled Meats: Pairs beautifully with grilled pork skewers, lemongrass chicken, or even crispy tofu.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad in an airtight container in the refrigerator for up to 1 day. The veggies will soften as they sit, but the flavors meld in an addictive way.

Freezing

This salad is not freezer friendly—freshness is key! Assemble only what you plan to eat soon for the best experience.

Reheating

No reheating needed—this salad is meant to be enjoyed cold or at room temperature. If making ahead, store the dressing separately and toss everything together just before serving for peak crunch.

FAQs

  1. Can I make this salad in advance for a party?

    Yes, you can prep all the salad components and dressing up to several hours ahead, but keep them separate. Toss everything together and add the herbs and peanuts just before serving for maximum freshness.

  2. What if I can’t find green (unripe) mango?

    No worries! Substitute with shredded green papaya, underripe Granny Smith apple, or even firm underripe peaches. The key is a tart, crisp fruit.

  3. Is there a way to make this dish less spicy?

    Absolutely. Either reduce the chili quantity or omit it entirely—the salad will still be bright, zesty, and packed with flavor. You can also remove seeds from the chili to dial down the heat.

  4. Can I use pre-cooked store-bought shrimp?

    Yes, pre-cooked shrimp work perfectly here. Just make sure they’re thawed, patted dry, and added in at the end so they don’t get over-mixed and rubbery.

Final Thoughts

This Vietnamese Green Mango Salad with Shrimp is proof that a few fresh ingredients, when combined thoughtfully, can deliver an explosion of taste and texture with almost zero fuss. Fast, vibrant, and endlessly customizable, it’s destined to be a regular in your meal rotation. Gather your ingredients, get slicing, and enjoy every refreshing, tangy, crunchy bite—dinner just got a whole lot easier (and tastier)!

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Vietnamese Green Mango Salad with Shrimp Recipe

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  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: Vietnamese
  • Diet: Low Fat
Print Recipe

Description

Vietnamese Green Mango Salad with Shrimp is a vibrant, refreshing dish that combines crisp napa cabbage, juicy jicama, tart green mango, and sweet shrimp, all tossed in a zesty, aromatic lime-fish sauce dressing, garnished with fresh herbs and peanuts for extra flavor and crunch. Perfect as a light meal or appetizer, this salad delivers a burst of fresh, tangy, and savory flavors in every bite.

Ingredients

Units Scale

Salad Base

  • 2 cups packed thinly sliced napa cabbage
  • 1 cup jicama (cut into thin matchsticks; about 1/3 of a large jicama)
  • 1 green (unripe) mango (1 pound; peeled and cut into thick matchsticks)
  • 1 red onion (halved and thinly sliced)
  • 3 scallions (white and green parts sliced on the diagonal; plus more for serving)
  • 1 pound cooked, peeled extra-large shrimp

Dressing

  • Finely grated zest and juice of 1 large lime
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce (or vegan fish sauce)
  • 1 teaspoon finely minced garlic
  • 1 Thai or serrano chili (thinly sliced; see Note)

Herbs & Toppings

  • 2 tablespoons roughly chopped mint
  • 2 tablespoons roughly chopped Thai basil
  • 1/4 cup chopped roasted peanuts, plus more for sprinkling

Instructions

  1. Prepare the Vegetables and Shrimp – In a large bowl, combine the napa cabbage, jicama, green mango, red onion, and scallions. If your shrimp are not yet cooked and peeled, do so ahead of time, then add to the bowl just before serving.
  2. Make the Dressing – In a small bowl, mix together the lime zest and juice, unseasoned rice vinegar, sugar, fish sauce, minced garlic, and sliced chili pepper. Stir until the sugar dissolves fully and all ingredients are well combined.
  3. Toss the Salad – Pour the dressing over the prepared vegetables. Toss well to coat everything evenly. Add the chopped mint, Thai basil, and ¼ cup of roasted peanuts. Toss again until everything is mixed uniformly.
  4. Add Shrimp and Garnish – Add the cooked, peeled shrimp to the bowl. Gently toss to combine with the salad. Serve immediately, topping each portion with extra sliced scallions and an additional sprinkle of crushed peanuts for garnish.

Notes

  • For a milder salad, use less chili or omit completely.
  • Vegan fish sauce can be substituted to make this dish pescatarian or vegan (if using plant-based protein instead of shrimp).
  • This salad is best served fresh and immediately after tossing to retain maximum crunch.
  • You can prep the salad ingredients and dressing in advance, storing them separately until ready to mix and serve.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 170
  • Sugar: 7g
  • Sodium: 830mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 105mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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