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+ servings
Asian Mango Salad
5 from 4 votes

Asian Mango Salad

This delicious, zesty Asian Mango Salad is one of my favourites. It's bursting with flavour and so very nourishing. 
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Asian
Servings: 4



  • 1 mango/s (green or regular), julienned
  • 1 red capsicum/s -thinly sliced
  • 1 red onion/s -small or a bunch of spring onions, finely sliced
  • 1 wombok cabbage -or Asian style cabbage, finely shredded
  • 1 bunch/s fresh mint leaves -or Vietnamese mint, leaves picked
  • 1 bunch/s fresh coriander leaves -leaves picked
  • 75 g raw cashew nuts (1 cup) lightly toasted
  • 2 kaffir lime leaves -thinly sliced (optional)
  • 1 red chilli/s -sliced (optional)
  • 2 tbsp fried shallots -to finish


  • 1 lime/s -juice and zest
  • 2 tbsp fish sauce
  • 2 tbsp rice wine vinegar
  • 1-2 tbsp rice malt syrup (or the sweetener of your choice)


  • Simply combine all of the salad ingredients in a salad bowl.
  • Combine all of the dressing ingredients well (shaking together in a little jar is easiest)- taste it and make sure you are happy with the balance between the sweet / salty / sour flavours. If it is too sour you may like to add a little more fish sauce (saltiness) or sweetener.
  • Dress and toss the salad just prior to serving.
  • Garnish with the shallots/ optional chilli. 



Replace the cashews with toasted sunflower seeds.

Make a meal of it

Add grilled fish, chicken or pork, or a can of tuna. Boiled egg, grilled tofu or tempeh are good choices for vegetarians.

Vegan and seafood-free

Replace the fish sauce with sea salt to taste. 


Simply omit the onion/spring onion/fried shallots.

Can't source mango

This is also lovely with julienne apple.

I love this salad - do you?  I'd love to receive your feedback in the comments below.