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Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)

Name: Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large unripened mango about 1.5 pounds with the seed, julienned; 1 carrot mainly for color, julienned; 1 cup daikon julienned; 1 cucumber seeded and julienned; 1/2 lb medium shrimp 31/35 or 36/40 size; red onion raw and thinly sliced (optional); Herbs & Garnish (all optional):; shrimp chips; deep fried shallots; roasted peanuts crushed; mint thai basil, cilantro, stems removed and roughly chopped; Dressing:; 1/3 c sugar; 1/3 c fish sauce; 1/3 c lime juice; 1/2 c water; sliced Thai chiles

Prep Time

30m

Cook Time

Total Time

30m

This refreshing Vietnamese Mango Salad with Shrimp, also known as Gỏi Xoài, features a delicious combination of julienned mango, carrot, daikon, cucumber, and optional red onion, topped with shrimp and a zesty dressing of sugar, fish sauce, lime juice, water, and Thai chiles. Garnish with herbs, shrimp chips, and peanuts for a flavorful dish.

Mango Salad

Vietnamese Mango Salad

Vietnamese Salad

hungryhuy.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1 large unripened mango about 1.5 pounds with the seed, julienned

1 carrot mainly for color, julienned

1 cup daikon julienned

1 cucumber seeded and julienned

1/2 lb medium shrimp 31/35 or 36/40 size

red onion raw and thinly sliced (optional)

roasted peanuts crushed

mint thai basil, cilantro, stems removed and roughly chopped

Peel mangoes and veggies.

Remove seeds from cucumber and mango, then julienne everything.

If you don't already have Vietnamese carrot & daikon pickles ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.

Add carrots and daikon to the bowl for 40 minutes.

Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.

Defrost frozen shrimp in water, dry, then devein the shrimp.

Bring a pot of water with 1 tsp salt to a boil on high heat.

Add shrimp until they turn slightly pink, then drain and put over ice to prevent it from cooking further. Remove shrimp shells and tails.

Mix ingredients for the salad dressing.

Mix all ingredients, add dressing to taste, and serve and enjoy immediately.

Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)

Ingredients

Herbs & Garnish (all Optional)

Dressing

Steps

Nutrition Facts

Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)

Ingredients

Herbs & Garnish (all Optional)

Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts