Vietnamese Green Mango Salad Recipe: Goi Xoai
Vietnamese salads are usually made with the same dressing. A blend of lime juice, garlic, sugar, red Thai chiles and fresh mint leaves bind raw vegetables into a flavorful and healthy salad course. Today, I made green mango salad, called gơi xoài xanh. I create long, thin strips of mango that I mixed with similarly sliced carrots. It makes a very tasty salad thanks to the tangy, sour and sweet flavors. I made it vegetarian, but you could pair the raw vegetable salad with boiled, shredded chicken (gơi gà), boiled shrimp, dried shrimp (tôm khô) or fire-roasted shredded dried squid (khô mực), which is my favorite.
- Servings: 6
Source: Amerikanki -
Ingredients
- green mangoes
- long, thin carrots
- tablespoons granulated sugar
- juice of 4 limes , freshly squeezed
- tablespoons sugar cane vinegar
- pickled garlic , crushed and finely minced
- tablespoons Vietnamese pickled shallots , thinly sliced
- teaspoon salt
- teaspoon white pepper, freshly cracked using a mortar and pestle
- teaspoons ponzu soy sauce, to taste
- red Thai bird chile , seeded and finely chopped
- Vietnamese mint, coarsely chopped
- tablespoon cilantro