Goi Xoai / Mango Salad
When it comes to summer salads, there are few dishes that are as refreshing and exciting as goi xoai, or Vietnamese mango salad. This is a traditional dish that delivers vibrant flavor in every bite. It is light and crisp, yet bold in a way that makes it truly unforgettable. While most of us are
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Large Green Mango
- 1 Red Bell Pepper
- 1/2 Red Onion
- 1/4 cup Green Onion, Chopped
- 1/4 cup Cilantro, Chopped
- 1/4 cup Mint Leaves
- 1 tbsp Fish Sauce
- 1 tbsp Sugar
- 5 tbsp Filtered Water
- 1/2 Lime Juice
- 1/2 tbsp Minced Garlic
- 1 Thai Chili
- Fried Shallots
- Crushed Peanuts
- Mint
Instructions
- 1
Prep the Mango and Herbs:
- 2
Peel mango and then finely shred. Set aside in a large bowl
- 3
Cut red onion, and remove pith and seeds. Slice into thin strips
- 4
Cut red onion in half and then thinly slice along the grain into strips. Submerge in cold water and then drain to reduce the raw onion bite
- 5
Wash and dry the herbs (mint, green onion, cilantro). For the mint, separate leaves from stems. Take the large leaves and cut them in half while leaving the smaller leaves whole. Finely chop up both the green onion and cilantro.
- 6
Make the dressing:
- 7
In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, and a sliced Thai bird chili. Stir until the sugar is fully dissolved, and adjust to taste
- 8
*Assemble and Plate
- 9
Add the shredded mango, red bell pepper, red onion, herbs, and fried shallots into a mixing bowl. Pour the dressing over and toss gently to combine
- 10
Serve on a plate and garnish with additional fried shallots, crushed peanuts and mint leaves