Vietnamese Green Mango Salad with Chili Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and tangy salad combining crisp green mango with a vibrant chili lime dressing that delivers a perfect sour kick. This vietnamese-inspired salads (vegan, gluten free) ready in about 15 minutes pairs green mango, carrot, fresh cilantro into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 15 min Serves 3 Vietnamese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 medium green mangoes peeled and julienned with 1 medium peeled and julienned carrot.
  2. Step 2: Add 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh mint, and 1 thinly sliced red chili to the bowl.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, and 1 tbsp brown sugar until sugar dissolves.
  4. Step 4: Pour the chili lime dressing over the mango mixture and toss gently to coat all ingredients evenly.
  5. Step 5: Transfer salad to a serving plate and sprinkle with 1/4 cup chopped roasted peanuts for crunch.

Frequently asked questions

How long does Vietnamese Green Mango Salad with Chili Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Green Mango Salad with Chili Lime Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green mango from drying out.

Can I substitute ingredients in Vietnamese Green Mango Salad with Chili Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Green Mango Salad with Chili Lime Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vietnamese Green Mango Salad with Chili Lime Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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