Vietnamese Mango Salad (Nộm Xoài)
Recipe type: Salad, Vegetarian, Vegan, Gluten-Free
Cuisine: Vietnamese
Makes: 4 servings
My coworkers gave my husband and I a gift certificate to a local cooking school as a wedding gift, so we signed up for a Vietnamese cooking class. This salad is simple and refreshing with bold flavours, and features my favourite fruit - mangoes!
  • 1 mango, sliced
  • ½ cucumber, sliced
  • 1 carrot, peeled into thin strips with vegetable peeler
  • 1 Tbsp (15 mL) apple cider vinegar
  • 2 tsp (10 mL) sugar
  • 1 tsp (5 mL) salt
  • ½ cup (125 mL) peanuts, toasted in a dry wok and chopped (can roll with a rolling pin)
  • 2 Tbsp (30 mL) sesame seeds, toasted
  • ¼ bunch cilantro, roughly chopped (about ½ cup)
  1. Mix mango, cucumber and carrot in a large bowl. Add vinegar, sugar and salt and mix well. Set aside for at least 10 minutes.
  2. To serve, divide salad evenly onto four plates. Sprinkle roasted peanuts and sesame seeds on top, and garnish with cilantro.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at