The Perfect Summer Salad in 15 Minutes - Goi Xoai / Mango Salad

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides a similar umami flavor while being vegetarian.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are a nut-free alternative that adds crunch.

Wash your hands before starting.

Peel the mango.

Shred the mango into thin strips using a kiwi branded shredder.

Cut off the sides of the red bell pepper, remove the seeds and pith, and julienne it into thin strips.

Cut the red onion along the grain into thin strips about the same size as the mango and red bell pepper.

Optionally, submerge the red onion in cold water for about 5 minutes to reduce the raw onion bite.

Chop the green onions and cilantro.

Remove the leaves from the mint stems and roughly chop the larger mint leaves.

In a small bowl, combine 1 tablespoon of sugar and 1 tablespoon of fish sauce.

Add 0.5 tablespoon of minced garlic, 5 teaspoons of filtered water, 1 chopped Thai chili, and the juice of half a lime to the bowl.

Mix the dressing until the sugar is fully dissolved.

In a large mixing bowl, add a couple handfuls of shredded mango, red bell peppers, red onions, green onions, cilantro, and mint leaves.

Add some fried shallots to the mixing bowl.

Ladle in the fish sauce dressing and toss everything to combine, ensuring even distribution of ingredients.

Plate the mango salad on a serving plate and pour the remaining sauce over it.

Optionally, top the salad with crushed peanuts and garnish with a couple of mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens