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Vietnamese Mango Salad

by on April 12, 2015
 

I love Luke Nguyen and this is my tribute to him and his Vietnamese Heritage. Whether it is true to authentic Vietnamese cuisine is another thing but…. it tastes good. 

Surely that counts for something? The recipe is easy – it begins with sliced mangoes, and then finishes with tossing the fruit, veggies and herbs together and garnishing with some chopped peanuts (or cashew nuts).

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Vietnamese Mango Salad
A seafood salad using the best of the season's mangoes and herbs. Yum, yum.


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1440 calories
191 g
6 g
76 g
24 g
11 g
1242 g
537 g
159 g
0 g
60 g

Nutrition Facts
Serving Size
1242g

Amount Per Serving
Calories 1440
Calories from Fat 657

% Daily Value *

Total Fat 76g
117%

Saturated Fat 11g
55%

Trans Fat 0g
Polyunsaturated Fat 28g
Monounsaturated Fat 32g
Cholesterol 6mg
2%

Sodium 537mg
22%

Total Carbohydrates 191g
64%

Dietary Fiber 22g
88%

Sugars 159g
Protein 24g
Vitamin A
243%
Vitamin C
1053%
Calcium
21%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 2-3 tablespoons of palm sugar (or dark brown sugar)
  2. 1 tablespoon lime juice
  3. 1 tablespoon white rice vinegar
  4. 1 teaspoon grated ginger
  5. 1 teaspoon fish sauce, or to taste
  6. 3-4 drops, sesame oil, or to taste
  7. 1-2 large, underripe mangoes, julienned
  8. 1-2 red chillies, julienned (to taste)
  9. 1- 2 green chillies, julienned (to taste)
  10. 1/2 red onion, thinly sliced
  11. 1/2 cup small prawns, cooked (optional)
  12. 1/3 cup roasted peanuts, roughly chopped
  13. A handful of herbs: Scent leaves, Basil, Cilantro, Mint; roughly chopped
  14. Candied ginger/ dried mangoes, chopped up to taste (optional)
Instructions
  1. In a saucepan, combine the palm sugar, lime juice, vinegar ginger, fish sauce and sesame oil with half a cup of water. Bring to the boil and adjust seasoning to taste. Once it comes to the boil, remove from the heat and set aside till cool until you are ready to make the salad.
  2. Combine all the salad ingredients in a bowl, except the chopped herbs and roasted peanuts. Toss together gently and then season with some of the cooled­ down dressing (to taste), till well coated.
  3. To serve, garnish with chopped herbs, peanuts and candied ginger/ dried mangoes, if using
beta
calories
1440

fat
76g

protein
24g

carbs
191g

more

Kitchen Butterfly http://www.kitchenbutterfly.com/

Nice and Easy.

Want to do your own thing with chicken? Sure. Try roasted or poached instead of shrimp.

Vegan? Then use tofu, avocados and/ or tomatoes to replace le seafood.

Home and away. Or home and dry. Oh whatever, just enjoy.