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.

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.

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.

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.

Vietnamese Green Mango Salad with Shrimp Recipe

Name: Vietnamese Green Mango Salad with Shrimp Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 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; 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); 2 tablespoons roughly chopped mint; 2 tablespoons roughly chopped Thai basil; ¼ cup chopped roasted peanuts, plus more for sprinkling

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

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Instructions

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.
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.
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.
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