Vegan Vietnamese Mango Salad (Goi Xoai) Recipe

Name: Vegan Vietnamese Mango Salad (Goi Xoai) Recipe
Total time: 20 min
Ingredients: 2 cups packed thinly sliced napa cabbage; 1 cup jicama ((cut into thin matchsticks; about 1/3 of a large jicama)); 1 green (unripe) mango ((1 pound; peeled and cut into thick matchsticks)); 1 red onion ((halved and thinly sliced)); 3 scallions ((white and green parts, sliced on the diagonal; plus more for serving)); Finely grated zest and juice of 1 large lime; 2 tablespoons unseasoned rice vinegar; 2 tablespoons sugar; 2 tablespoons fish sauce ((or vegan fish sauce)); 1 teaspoon finely minced garlic; 1 Thai or serrano chili ((thinly sliced; see Note)); 2 tablespoons roughly chopped fresh mint; 2 tablespoons roughly chopped fresh Thai basil; ¼ cup chopped roasted peanuts

themom100.com

Vegan Vietnamese Mango Salad (Goi Xoai): A crunchy green mango salad hits all those delicious Southeast Asian flavor notes.

View full recipe on themom100.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Peeler
Microplane
Mixing bowl
Measuring cup
Measuring spoon
Spoon

Ingredients

2 cups packed thinly sliced napa cabbage
1 cup jicama ((cut into thin matchsticks; about 1/3 of a large jicama))
1 green (unripe) mango ((1 pound; peeled and cut into thick matchsticks))
1 red onion ((halved and thinly sliced))
3 scallions ((white and green parts, sliced on the diagonal; plus more for serving))
Finely grated zest and juice of 1 large lime
2 tablespoons unseasoned rice vinegar
2 tablespoons sugar
2 tablespoons fish sauce ((or vegan fish sauce))
1 teaspoon finely minced garlic
1 Thai or serrano chili ((thinly sliced; see Note))
2 tablespoons roughly chopped fresh mint
2 tablespoons roughly chopped fresh Thai basil
¼ cup chopped roasted peanuts