Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Vegan

Mango Salad with Crispy Shallots

This salad gets a distinctive sour taste from green, under-ripe mangoes. If you can’t find green mangoes, try ripe mango, green papaya, or pineapple.

Get access to everything we publish when you sign up for Outside+ Join today!.

This salad gets a distinctive sour taste from green, under-ripe mangoes. If you can’t find green mangoes, try ripe mango, green papaya, or pineapple.

Servings
4

Ingredients

Crispy shallots

  • 2 cups thinly sliced shallots
  • 2 cups vegetable oil

Salad

  • 4 rice paper wrappers
  • 1 large green or ripe mango, peeled and thinly sliced (2 cups)
  • 1 small red or white onion, thinly sliced (1 cup)
  • 3/4 cup small fresh mint leaves
  • 3/4 cup cilantro leaves
  • 1 cup Vietnamese Dipping Sauce
  • 1 Tbs. vegetable oil
  • 2 tsp. toasted sesame seeds
  • 1/2 tsp. Chile-Garlic Paste or sambal oelek chile sauce

Preparation

1. To make Crispy Shallots: Preheat oven to 200°F. Spread shallots on baking sheet, and bake 20 minutes, or until beginning to shrivel and dry.

2. Heat oil in large saucepan over medium heat. Add shallots, and cook 10 minutes, or until golden. Transfer to paper-towel-lined baking sheet; cool.

3. To make Salad: Microwave rice paper wrappers one at a time 30 seconds, or until crisp.

4. Toss remaining Salad ingredients together in bowl. Top with 2 Tbs. Crispy Shallots (reserve remainders for another use). Serve with rice crisps.

Nutrition Information

  • Calories 181
  • Carbohydrate Content 30 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 45 mg
  • Sugar Content 8 g