Vietnamese Salad Recipes with a Sweet and Tangy Twist

Vietnamese cuisine is celebrated for its vibrant flavors and fresh ingredients, and salads are no exception. With a delightful mix of sweet, tangy, and savory elements, Vietnamese salads are the perfect dish to refresh your palate. In this article, we'll explore some mouthwatering Vietnamese salad recipes that add a unique sweet and tangy twist to your culinary repertoire.

1. Vietnamese Green Mango Salad (Gỏi Xoài)

This zesty salad combines the crunchiness of unripe mango with fragrant herbs and a tangy dressing.

Ingredients:

  • 2 green mangoes, julienned
  • 1 carrot, julienned
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup mint leaves, torn
  • 2-3 red bird's eye chilies, thinly sliced

Dressing:

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 garlic clove, minced

Instructions:

  1. In a bowl, combine the green mango, carrot, cilantro, mint, and chilies.
  2. Whisk together the fish sauce, lime juice, sugar, and garlic until the sugar is dissolved.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately for a refreshing appetizer or side dish.

2. Vietnamese Shrimp and Papaya Salad (Gỏi Đu Đủ Tôm)

This salad highlights the sweetness of shrimp and the crunchiness of green papaya, balanced by a zesty dressing that excites your taste buds.

Ingredients:

  • 1 cup cooked shrimp, peeled and deveined
  • 2 cups green papaya, shredded
  • 1/2 cup carrots, shredded
  • 1/4 cup roasted peanuts, crushed
  • 1/4 cup fresh herbs (basil, mint, and cilantro)

Dressing:

  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 clove garlic, minced

Instructions:

  1. In a large mixing bowl, combine the shrimp, green papaya, carrots, peanuts, and fresh herbs.
  2. In a separate bowl, whisk together the lime juice, fish sauce, honey, and garlic.
  3. Pour the dressing over the salad and toss well.
  4. Chill for a few minutes and serve as a light and vibrant dish.

3. Vietnamese Beetroot and Carrot Salad

This colorful salad is a feast for the eyes, combining the earthy sweetness of beetroot with the crispiness of carrots, balanced by a tangy vinaigrette.

Ingredients:

  • 2 medium beetroot, cooked and diced
  • 2 large carrots, shredded
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh coriander, chopped

Dressing:

  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil

Instructions:

  1. In a bowl, combine the cooked beetroot, carrots, red onion, and coriander.
  2. Mix together the rice vinegar, sugar, fish sauce, and sesame oil until well combined.
  3. Pour the dressing over the salad, toss gently, and let it sit for about 10 minutes for the flavors to meld.
  4. Serve chilled as a side dish or a light lunch.

4. Cabbage and Pineapple Salad