Green mango, cabbage, and jicama salad from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 163) by Andrea Nguyen

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Notes about this recipe

  • jenmacgregor18 on May 16, 2025

    I loved this so much I ended up making it two weeks in a row. I prepped everything ahead of time to take to work, just kept the dressing and peanuts in condiment cups to add later. It holds up really well, and I had a very happy salad week!

  • jenmacgregor18 on April 26, 2025

    I wholeheartedly agree with the other comments. This is a perfect little salad for me. I also used an unripe mango. I used only 1tsp of fish sauce and 2 tsp of soy sauce in the dressing.

  • SpatulaCity on April 16, 2025

    What a scrumptious salad! Tangy, crunchy, lip smacking. I didn’t use a true green mango - I was worried it wouldn’t be as tasty without the authentic thing. But a regular old un-ripe version was a good stand in! An excellent and refreshing side with intriguing complexity

  • ellwell on March 24, 2024

    This was so refreshing and good! The bulk of the salad can be made ahead and dressing/peanuts,herbs added right before serving. I put in the whole Serrano pepper which I would not do again. I like spice and I think half would be better.

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