Vegan Vietnamese Green Mango Salad (Gỏi Xoài)

Name: Vegan Vietnamese Green Mango Salad (Gỏi Xoài)
Prep time: 20 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 clove garlic; 3 tbsp 45 mL white sugar; 1/2 birds eye chili; 3 tbsp 45 mL vegan fish sauce (I buy mine from Coven in Hamilton); 1/4 cup 60 mL boiled water; 1/2 lime; 1 green; 6 inches cucumber; 1 carrot; red onion or shallot; 1/2 cup Vegan Shrimp; mint; Roasted peanuts on top; Toasted sesame rice sheets; Fried vegan "shrimp" crackers

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Prep Time
20 mins
Additional Time
10 mins
Total Time
30 mins
Servings
4 -6 servings
Course
Appetizer, Lunch
Cuisine
Vietnamese, Vegan

Vegan Vietnamese Green Mango Salad (Gỏi Xoài)

Joseph Taylor

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

For the sauce

1 clove garlic
3 tbsp 45 mL white sugar
1/2 birds eye chili or only a couple slices
3 tbsp 45 mL vegan fish sauce (I buy mine from Coven in Hamilton)
1/4 cup 60 mL boiled water
1/2 lime juiced

Salad Prep

1 green unripened mango, peeled and julienned
6 inches cucumber seeds removed, and julienned
1 carrot peeled and julienned
red onion or shallot finely sliced
1/2 cup Vegan Shrimp
mint

To serve

Roasted peanuts on top
Toasted sesame rice sheets bánh tráng mè
Fried vegan "shrimp" crackers bánh phồng chay

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Instructions

For the Sauce

Mash the garlic with sugar in a mortar and pestle to make a paste. Add a couple slices of red thai chili (birds eye chili) here if you want to add a bit of spice and mash well to incorporate into the paste.
In a mixing bowl, combine the sugar garlic paste with vegan fish sauce and boiling water and stir to dissolve the sugar.
Add juice of half a lime, then set aside (you can refrigerate so it'll be cooler to dress the salad).

To Make the Green Mango Salad

In a large bowl, combine julienned green mango, cucumber (I prefer to remove the seeds because otherwise its too wet), carrot, red onion, and halved vegan shrimp.
Pour half the sauce over the salad and toss well to mix. Taste for seasoning, and add more sauce if you think it should be saucier. You don't want it to be too wet, so adjust the amount based on how much veg you have.
Allow to sit in the fridge for at least 10 minutes to sit in the seasoning.
Serve with vegan shrimp crackers or toasted sesame rice paper (the banh trang me is more vegan friendly, I've only able to find banh phong chay a couple times since they normally have shrimp) and crushed roasted peanuts on top!