Vietnamese Style Prawn and Mango Salad Recipe
Meet your new favorite summer showstopper: Vietnamese Style Prawn and Mango Salad. This vibrant salad brings together juicy prawns, sweet tropical mango, and loads of fresh herbs for the ultimate light-yet-satisfying meal. Crisp veggies twirl with silky dressing in every bite, with roasted peanuts adding irresistible crunch. If you’re craving something that’s as colorful as it is delicious, this salad promises zesty flavors and plenty of wow factor for your table!
Ingredients You’ll Need
The ingredients for Vietnamese Style Prawn and Mango Salad are simple but thoughtfully chosen, each one offering something unique to the dish. From bright mango and cool cucumber to a punchy chili-lime dressing, every element adds depth of flavor, a pop of color, or a new texture that keeps every bite interesting.
- Prawns: Succulent prawns (or shrimp) act as the protein-packed star, quick to prep and soak up all the wonderful dressing flavors.
- Mango: Ripe, juicy, and sweet, mango brings a perfectly tangy contrast and a beautiful pop of golden color.
- Cucumber: Fresh cucumber adds cooling crunch — julienne it thinly for a delicate bite that doesn’t overpower.
- Red Onion: Thinly sliced for a gentle, sharp bite that balances the salad’s sweetness and acidity.
- Cilantro: Chopped cilantro delivers that classic fresh, citrusy herb flavor essential to Vietnamese salads.
- Mint: The fragrant mint leaves introduce cool, lively notes that make each mouthful feel refreshing.
- Thai Basil (optional): If you have it on hand, Thai basil gives a subtle anise flavor that’s delicious and authentic.
- Roasted Peanuts: Roughly chopped peanuts top the salad, lending nutty flavor and extra crunch.
- Fish Sauce: The backbone of the dressing, fish sauce imparts umami depth and lifts the entire dish.
- Lime Juice: Freshly squeezed lime juice brightens the dressing and ties together all the flavors.
- Rice Vinegar: This adds a gentle, tangy acidity that balances sweet and salty notes.
- Brown Sugar: Brown sugar offsets the tart and savory elements, giving the dressing its signature balance.
- Garlic: Minced garlic brings warmth and a subtle bite, infusing the salad with irresistible aroma.
- Red Chili (optional): For a little heat, add finely chopped red chili — adjust the quantity to suit your spice preference.
How to Make Vietnamese Style Prawn and Mango Salad
Step 1: Whisk Together the Dressing
Grab a small bowl and whisk up your dressing by combining fish sauce, lime juice, rice vinegar, brown sugar, garlic, and, if you like a little heat, chopped red chili. Whisk until the sugar has dissolved and everything looks glossy. Taste and tweak until you’ve got just the right harmony of tangy, sweet, salty, and spicy — the signature Vietnamese balance.
Step 2: Prepare the Salad Base
In a large mixing bowl, pile in your prawns, julienned mango, cucumber, thinly sliced red onion, cilantro, mint, and Thai basil if you’re using it. The colors alone will make you excited to eat before you’ve even finished assembling it!
Step 3: Dress and Toss
Pour the freshly mixed dressing over your salad base and toss everything together gently. Be careful not to bruise those gorgeous mango slices — you want everything evenly coated and glistening with flavor. Letting it sit for about 10 minutes allows the flavors to mingle and really soak into every bite.
Step 4: Plate and Finish
Using a slotted spoon or tongs, transfer the salad to a serving platter or individual plates. Just before serving, scatter over your chopped roasted peanuts for an irresistible crunch. The salad is now ready to steal the show!
How to Serve Vietnamese Style Prawn and Mango Salad
Garnishes
A sprinkle of additional fresh herbs or a wedge of lime on the side really takes Vietnamese Style Prawn and Mango Salad to the next level. Those little bursts of brightness from extra mint or cilantro, paired with the golden mango and green cucumber, are as pretty as they are flavorful.
Side Dishes
This salad shines alongside a chilled glass of white wine and perhaps some jasmine rice or rice noodles for a more substantial meal. For a Vietnamese-inspired feast, serve it with fresh summer rolls or a side of pickled vegetables to complement the salad’s punchy flavors.
Creative Ways to Present
Want to show off a little? Layer Vietnamese Style Prawn and Mango Salad in small mason jars or individual glasses for a fun appetizer or picnic bite. You can also spoon it into lettuce cups or over a bed of tender greens for a refreshing main course.
Make Ahead and Storage
Storing Leftovers
Once dressed, Vietnamese Style Prawn and Mango Salad is best eaten within a day, as the herbs and mango can get soft. Store any leftovers in an airtight container in the fridge, and always top with peanuts just before eating to keep that signature crunch.
Freezing
Because of the fresh fruit, herbs, and prawns, freezing isn’t recommended — the salad’s crisp texture and flavors don’t survive thawing. Enjoy this dish freshly made for the best experience.
Reheating
This salad is meant to be cool and refreshing, so there’s no need to reheat. If you’ve prepped the components in advance, simply let them come to room temperature before assembling and serving.
FAQs
Can I make Vietnamese Style Prawn and Mango Salad ahead of time?
You can prep everything ahead — slice the veggies and mango, cook and chill the prawns, and mix the dressing — but wait to toss and dress until just before serving. This keeps everything crisp and vibrant at the table.
What can I use instead of prawns for a vegetarian version?
To keep things plant-based, swap the prawns with cubes of firm tofu and substitute the fish sauce in the dressing with soy sauce or vegan fish sauce. The salad will be just as brilliant and flavor-packed.
Is it very spicy with the red chili?
The heat level is totally up to you. Add as much or as little as you like — the red chili provides a gentle kick, but you can skip it, use just a sliver, or use a milder chili if you want to keep things mild.
Do I have to use Thai basil?
Thai basil is a wonderful touch for authenticity, but if you can’t find it, just double down with extra mint or cilantro. The salad will still be wonderfully aromatic and delicious.
Can I add other veggies or fruits?
Absolutely! Shredded carrots or some slivers of green papaya add delightful crunch and color. You can even toss in thin strips of bell pepper for more sweetness or try pineapple for a tropical twist.
Final Thoughts
If you’re looking to wow your taste buds with something fresh and exciting, Vietnamese Style Prawn and Mango Salad has got you covered. Every bite is a festival of flavors and textures that’s every bit as joyful as it looks on the plate. Give it a try — I have a feeling it’ll earn a spot in your regular rotation!
Print
Vietnamese Style Prawn and Mango Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Style Prawn and Mango Salad is a refreshing and flavorful dish that combines the sweetness of mango with the savory seafood flavors of prawns. The tangy dressing ties all the fresh ingredients together perfectly for a light and satisfying meal.
Ingredients
Prawn Salad:
- 1 pound cooked prawns or shrimp, peeled and deveined
- 1 ripe mango, julienned or thinly sliced
- 1 small cucumber, julienned
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped Thai basil (optional)
- 1/3 cup roasted peanuts, roughly chopped
Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, brown sugar, garlic, and chili until the sugar is dissolved.
- Combine Ingredients: In a large bowl, mix the prawns, mango, cucumber, red onion, cilantro, mint, and Thai basil. Pour the dressing over the salad and toss gently to coat.
- Let it Rest: Allow the flavors to meld for 10 minutes. Transfer to a serving platter or plates and sprinkle with chopped peanuts before serving.
Notes
- For a vegetarian version, substitute prawns with tofu and fish sauce with soy sauce or vegan fish sauce.
- Add shredded carrots or green papaya for extra crunch and color.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg
