Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
1084 kcal
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Course
Appetizer
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Cuisine
Vietnamese
Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)
Description
This salad features julienned unripened mango alongside carrot, daikon, and cucumber, each prepared to provide a crisp, refreshing texture. The carrot and daikon are lightly pickled in a quick vinegar, sugar, and water solution for 40 minutes, with cucumbers added for the final 20 minutes, imparting brightness and slight acidity to the dish.
The shrimp are boiled and chilled to maintain tender, firm bite before shell and tail removal. The dressing blends sugar, fish sauce, lime juice, water, and Thai chiles for a balance of sweet, salty, sour, and spicy notes that tie together the salad's components.
Assembled by tossing all the ingredients with dressing, the salad can be garnished with optional additions like fried shallots, roasted peanuts, fresh herbs including mint, Thai basil, or cilantro, and shrimp chips to add texture and aromatic depth. It is best enjoyed fresh for the most vibrant flavors.
Ingredients
- 1 Mango about 1.5 pounds with the seed, julienned, large unripened
- 1 carrot mainly for color, julienned
- 1 cup daikon julienned
- 1 cucumber seeded and julienned
- 1/2 /2 lb Shrimp 31/35 or 36/40 size, medium
- red onion raw and thinly sliced (optional)
Herbs & Garnish (all optional)
- shrimp chips
- shallots deep fried
- peanuts crushed, roasted
- mint thai basil, cilantro, stems removed and roughly chopped
Dressing:
- 1/3 /3 c sugar
- 1/3 /3 c fish sauce
- 1/3 /3 c lime juice
- 1/2 /2 c water
- Thai chiles sliced
Instructions
Prepare the mango and veggies
- Peel mangoes and veggies.
- Remove seeds from cucumber and mango, then julienne everything.
Make a quick pickle
- 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.
Prepare the shrimp
- 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.
Toss & garnish
- Mix ingredients for the salad dressing.
- Mix all ingredients, add dressing to taste, and serve and enjoy immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1084 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 1084kcal | 54% |
| Carbohydrates | 210g | 70% |
| Protein | 56g | 112% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 573mg | 191% |
| Sodium | 9121mg | 380% |
| Potassium | 1713mg | 36% |
| Fiber | 12g | 48% |
| Sugar | 121g | 242% |
| Vitamin A | 12646IU | 253% |
| Vitamin C | 148mg | 164% |
| Calcium | 538mg | 54% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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