Vietnamese Style Prawn and Mango Salad is the definition of joyful eating—bright, crisp, refreshing, and just the right balance of sweet, savory, sour, and spicy. It’s the kind of dish that brings sunshine to your table any time of the year, brimming with juicy prawns, luscious mango, cooling herbs, and a tangy dressing that ties everything together. Whether you’re hoping to wow guests at your next gathering or just shake up your weekday lunch routine, this colorful salad never fails to deliver bursts of flavor with every bite.
Ingredients You’ll Need
You only need a handful of fresh, easy-to-find ingredients to make this Vietnamese Style Prawn and Mango Salad shine. Each one plays a starring role, adding crunch, creaminess, or zesty punch, so let’s give them their moment in the spotlight!
- Prawns: Succulent and sweet, cooked prawns soak up all the delicious dressing and provide satisfying bite.
- Mango: Choose a ripe but firm mango for a burst of juicy sweetness and beautiful golden color.
- Carrot: Julienned carrot adds cheerful crunch and a subtle earthy note.
- Cucumber: Crisp cucumber brings coolness and a refreshing snap—remove the seeds for the best texture.
- Red onion: Thinly sliced red onion lends mellow sharpness and a pop of color.
- Mint leaves: Fresh mint gives the salad its signature cooling lift and aromatic sparkle.
- Cilantro leaves: Herbaceous cilantro adds a layer of freshness and lightness.
- Roasted peanuts: Chopped, roasted peanuts deliver crunch and a buttery, nutty accent.
- Fish sauce: This classic Vietnamese seasoning provides savory depth and umami richness.
- Lime juice: Fresh lime juice brightens up the salad with tangy zest.
- Rice vinegar: A splash perks up the dressing with gentle acidity.
- Honey or sugar: Just a hint of sweetness rounds out the flavors—use whichever you prefer!
- Red chili (optional): For a subtle kick, finely slice a small red chili; omit if you prefer mild heat.
- Garlic: Minced fresh garlic infuses the dressing with bold aroma.
- Salt and black pepper: A finishing touch to balance and elevate all the flavors.
How to Make Vietnamese Style Prawn and Mango Salad
Step 1: Whisk Up the Dressing
In a small bowl, combine the fish sauce, lime juice, rice vinegar, honey (or sugar), minced garlic, and red chili if you like it spicy. Whisk until the honey dissolves and the dressing smells irresistible—bright, savory, sweet, and just a little garlicky. Set aside so the flavors can meld while you prepare the rest of the salad.
Step 2: Prepare the Salad Ingredients
In a large mixing bowl, gather your cooked prawns, julienned mango, carrot, and cucumber, along with thinly sliced red onion. These vibrant, colorful ingredients will form the crunchy, zesty heart of your Vietnamese Style Prawn and Mango Salad. Take a moment to admire all those dazzling colors!
Step 3: Toss Fresh Herbs and Add Dressing
Add the fresh mint and cilantro leaves into the bowl. Pour the fragrant dressing all over, and gently toss everything together using your hands or salad utensils. Be careful not to bruise the mint and cilantro; a gentle toss is all it takes to coat every bite with flavor.
Step 4: Taste and Adjust Seasoning
Give your salad a taste. Does it need a touch more lime juice or a sprinkle of extra salt? Adjust as needed so every forkful bursts with that perfect sweet, sour, salty, and savory balance.
Step 5: Finish with Crunchy Peanuts
Just before serving, shower the salad with a generous handful of chopped roasted peanuts. Their toasty crunch is the perfect finishing touch, adding depth and contrast to the fresh textures beneath.
How to Serve Vietnamese Style Prawn and Mango Salad
Garnishes
To make your Vietnamese Style Prawn and Mango Salad extra inviting, scatter additional mint and cilantro leaves over the top—any extra herb you have left works perfectly! A final sprinkle of peanuts, and even a few finely sliced chili rings for those who like extra heat, really brings restaurant-level flair to your plate.
Side Dishes
This salad is delicious all on its own, but it also shines alongside other light Vietnamese favorites. Pair it with rice paper rolls, a bowl of steaming pho, or a refreshing glass of iced jasmine tea for a complete meal. The salad’s vibrant flavors are a wonderful match for simply steamed rice or cold vermicelli noodles, too.
Creative Ways to Present
If you want to impress, try piling the Vietnamese Style Prawn and Mango Salad onto individual lettuce cups for easy, hand-held bites. Or, set it out family-style in a big serving dish, topped with swirls of extra herbs and a lime wedge for squeezing. Mason jars make cute, portable lunches—just layer the ingredients and add the peanuts and herbs right before eating!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, Vietnamese Style Prawn and Mango Salad should be stored in an airtight container in the refrigerator. The prawns, veggies, and fruit will stay crisp for a day or so, though the herbs are best enjoyed as fresh as possible. Sprinkle fresh peanuts on top just before eating to preserve their crunch.
Freezing
Freezing is not recommended for this salad—especially because the mango and prawns can change texture when thawed. If you want to prep ahead, you can store the dressing and salad components separately in the refrigerator, combining them just before serving for best freshness.
Reheating
Vietnamese Style Prawn and Mango Salad is best enjoyed cold or at room temperature. There’s no need to reheat, and in fact, warming it could wilt the herbs and make the prawns rubbery. Take it out of the fridge a few minutes before serving and toss in fresh herbs and peanuts right before eating.
FAQs
Can I use shrimp instead of prawns?
Absolutely! Shrimp and prawns can usually be swapped in this dish; just make sure they’re cooked, peeled, and deveined. Both offer sweet, tender bites that pair beautifully with mango and the punchy dressing.
What can I use instead of fish sauce if I need a vegetarian option?
You can replace fish sauce with a plant-based alternative or use a mix of soy sauce and a touch of lime juice. The flavor will be a bit different, but you’ll still get the umami and tanginess that makes Vietnamese Style Prawn and Mango Salad stand out.
How do I pick the perfect mango for this salad?
Look for mangoes that are just-ripe and still a little firm—they should yield slightly when you press them but not feel mushy. Overripe mangoes can fall apart in the salad, while unripe ones won’t deliver that juicy sweetness.
Is this salad spicy?
It’s up to you! Add finely sliced chili to the dressing if you like a bit of heat, or leave it out entirely for a milder version. Vietnamese Style Prawn and Mango Salad is delicious both ways, and you can always serve extra chili on the side for spice-lovers.
Can I make this salad ahead of time?
Yes, you can prep the dressing and chop all the veggies ahead, keeping them separate in the fridge. Just before serving, combine everything and toss in the herbs and peanuts. This keeps the textures at their peak and ensures every bite is bright and fresh!
Final Thoughts
If you’re craving something crisp, vibrant, and full of Vietnamese flavors, you need to add Vietnamese Style Prawn and Mango Salad to your recipe rotation. It comes together in a snap and turns even an ordinary meal into something special. Go ahead and give it a try—your taste buds will thank you!
Print
Vietnamese Style Prawn and Mango Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
This Vietnamese Style Prawn and Mango Salad is a refreshing and flavorful dish that combines juicy prawns, sweet mango, crunchy vegetables, and aromatic herbs, all tossed in a tangy dressing. It’s a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Prawn Salad:
- 1 lb cooked prawns (peeled and deveined)
- 1 ripe mango (julienned)
- 1 small carrot (julienned)
- 1 small cucumber (julienned, seeds removed)
- ¼ small red onion (thinly sliced)
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup roasted peanuts (chopped)
Dressing:
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 small red chili (finely sliced, optional)
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Prepare Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, minced garlic, and chili. Set aside.
- Assemble Salad: In a large mixing bowl, combine prawns, mango, carrot, cucumber, red onion, mint, and cilantro.
- Add Dressing: Pour the prepared dressing over the salad and toss gently to combine.
- Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Sprinkle chopped peanuts over the top just before serving. Enjoy immediately.
Notes
- Use firm, just-ripe mango for the best texture.
- For extra crunch, add thinly sliced green cabbage or bean sprouts.
- This salad is best enjoyed fresh, but you can prepare the dressing and chopped ingredients in advance and combine just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
