Diverse menus help vegetarian meals become richer and more attractive with 5 ways to make crispy and delicious mango salad, fresh and cool. Why hesitate? Let’s join TasteVN in the kitchen to showcase your skills with this super simple and quick vegetarian dish!
1. Vegetarian mango and carrot salad
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegetarian Mango and Carrot Salad For 4 people
Green mango 1 piece (about 300gr) Carrot 1 piece (large size) Onion 1 piece Oyster mushrooms 200 gr Vietnamese coriander 5 sprigs Green onion 1 piece Red chili 2 pieces Ground chili 1 teaspoon Peanuts 4 tablespoons (roasted) Lime juice 1/2 teaspoon Soy sauce 4 teaspoons Cooking oil 2 tablespoons Salt/ sugar a little Vegetarian shrimp crackers 10 pieces (for serving)
How to choose fresh ingredients
How to choose fresh carrots
- Fresh carrots will have a deep orange color, bright skin, and the root will be firm and solid in hand. The carrot tops are still green, not wilted.
- Additionally, you should choose long, slender carrots with few eyes on the body for easier preparation of dishes.
- Avoid buying carrots that have a foul smell, with wilted or damaged tops, or bent bodies, as these are old carrots that are difficult to process and taste less delicious.
How to choose fresh onions
- You should choose bulbs with thin, shiny skin, uniform color, and feel dry and firm to the touch.
- Onions with many long roots indicate that they are fresh. Therefore, if you select bulbs with many roots, the flavor will be better, and they will last longer.
- Conversely, you should not choose bulbs that have lost their roots, as these are old onions that will not taste good and spoil faster.
- Avoid selecting bulbs with sprouts, uneven firmness, and inconsistent color, as these onions are not fresh and may taste bitter.
Tools needed
Peeler, knife, bowl, spoon, chopsticks
How to prepare Mango and Carrot Salad (Vegetarian)
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Prepare the ingredients
Peel the onion, wash it clean, and slice it thinly. Soak the sliced onion in a bowl of cold water (or ice water) for about 10 minutes to make it crispy.
Peel the mango and carrot, wash them clean, and shred them into thin strips.
Clean the oyster mushrooms, drain them, and tear them into small bite-sized pieces.
Wash the green onions, drain, and chop finely.
Pick the leaves of the Vietnamese coriander, wash them clean, and chop finely. Wash the red chili and slice it.
Tip: To keep ingredients like mango and carrot crispy, peel them very thinly.
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Shake the sugar with mango, carrot, and onion
Place all the prepared mango, carrot, and onion in a bowl, add 1 tablespoon of sugar, and shake well. Let it sit for about 5 minutes for the ingredients to absorb the sugar.
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Sauté the green onions and stir-fry the mushrooms
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add all the chopped green onions and sauté until golden and fragrant, then strain through a sieve, separating the fried onions from the fried onion oil.
Put the pan back on the stove, add 1 tablespoon of the fried onion oil just made. Wait for the oil to heat up, then add all the oyster mushrooms to stir-fry, stir-fry on high heat for about 3 minutes until the mushrooms are cooked, strain through a sieve, and let cool.
Tip: To avoid feeling greasy when eating, straining the mushrooms helps remove excess oil, making them taste sweeter.
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Prepare the salad dressing
In a bowl, combine: 3 teaspoons of soy sauce, 1 tablespoon of water, 1/3 teaspoon of salt, 1 teaspoon of sugar, then mix well until the ingredients dissolve to make the dressing.
Tip: Depending on your preference, you can substitute soy sauce with an equal amount of vegetarian fish sauce to make the salad dressing.
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Mix the salad
After the mushrooms have cooled, pour them into the bowl containing the assorted vegetables. Add all of the salad dressing prepared above, 1/2 of the fried shallots, sliced red chili, 1/2 of the Vietnamese coriander, 2 tablespoons of crushed peanuts, then mix well so that the ingredients combine.
Finally, serve the mixed salad on a plate, adding the remaining fried shallots and Vietnamese coriander on top. Sprinkle another 2 tablespoons of peanuts for decoration and invite everyone to enjoy right away.
Tip: Depending on your preference, you can add a little lime juice or ground pepper to suit your family’s taste.
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Prepare the dipping sauce
Add 1 tablespoon of water, 1 teaspoon of sugar, 1/3 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of crushed chili, and 1/2 teaspoon of lemon juice into a bowl, then stir well until all the ingredients dissolve to make the dipping sauce.
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Final product
The mango and carrot salad after completion has an extremely eye-catching color. The ingredients remain crunchy, and the seasoning is just right.
Enjoy it with vegetarian shrimp chips or rice paper rolls, dipping it in the prepared sauce, and it can’t get any better. Show off your cooking skills and make it right away!
2. Mango and cabbage salad
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Vegetarian Mango Cabbage Salad Serves 2 – 3 people
Green mango 350 gr (1 fruit) Cabbage 350 gr Tofu 200 gr (1 piece) Lemon 2 fruits Chili 1 fruit Basil A little Peanuts A little Chili sauce 1 tablespoon Cooking oil A little Sugar 2 tablespoons Salt 1 teaspoon
How to choose delicious crispy cabbage
- Choose cabbage that is round and evenly shaped, with a deep color. Do not buy those that are flat or oval-shaped as these are likely to be spongy and not firm.
- If the cabbage feels a bit heavy when you pick it up, is firm to the touch, has a size that is not too large, and has a moderate weight, not too heavy or too light, then it is good cabbage.
- Avoid buying cabbage with damaged outer leaves, that have turned yellow or have a pale color as this may indicate that it is old, tough, and not tasty.
-800x450-1.jpg "5 Simple Ways to Make Delicious Crispy Vegetarian Mango Salad for a Light Day 24")
How to make Vegetarian Mango Cabbage Salad
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Prepare the ingredients
Cabbage bought should be shredded thinly and washed clean with water 2 – 3 times. Green mango is peeled, washed, and then cut into thin strips for eating.
Tofu is cut into thin slices with a thickness of about 1/2 finger width, then put into an oil pan and fry until golden brown on both sides, then remove and let it drain.
After the tofu cools down, cut it into thin strips for eating. Basil should have any wilted leaves removed and the stems discarded, then wash clean.
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Make the salad dressing
In a bowl, add: 1 tablespoon of water, 1 teaspoon of salt, 2 tablespoons of sugar, the juice of 2 limes, and stir well until the seasoning is completely dissolved.
Add 1 chopped chili, 1 tablespoon of chili sauce, mix well and taste the seasoning to adjust to your liking.
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Mix the salad
Prepare a bowl then add the shredded cabbage and drizzle some dressing over it, mix well.
Next, add the shredded mango and fried tofu, drizzle a little dressing, and continue to mix well.
Add dressing until it tastes just right. Then add chopped basil and mix well.
Finally, just serve the salad on a plate, sprinkle some peanuts on top, and you can also garnish with tomatoes or chili for a more attractive look before enjoying.
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Final Product
The vegetarian mango and cabbage salad is completed with a bright yellow color sprinkled with green and the gentle aroma of basil, which is extremely appealing.
The sour green mango, crunchy sweet cabbage combined with a piece of delicious fried tofu harmonizes with the sweet and sour, slightly spicy dressing that stimulates the palate immensely.
3. Vegetarian Mango and Oyster Mushroom Salad
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Preparation
25 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Vegetarian Mango and Oyster Mushroom Salad Serves 4 people
Green mango 300 g Oyster mushrooms 150 g Basil 2 sprigs Peanuts 1 tablespoon (roasted) Red vinegar 2 teaspoons Soy sauce 3 tablespoons Chili sauce 2 tablespoons Cooking oil 1 tablespoon Vegetarian seasoning 1.5 teaspoons Sugar 5 teaspoons
Information about red vinegar
- Red vinegar is a type of vinegar made from Hồng rice, commonly produced in China.
- Red vinegar has a distinctive flavor, less sour than white vinegar.
- You can easily find red vinegar at markets, spice shops, supermarkets, or e-commerce sites with prices ranging from 40,000 – 60,000 VND/ 500ml (price updated on 10/03/2021).
- If you cannot buy red vinegar, you can substitute it with regular rice vinegar for your dishes.
How to choose good oyster mushrooms
- You can choose to buy gray oyster mushrooms or white oyster mushrooms according to your personal preference.
- Choose mushrooms that have a firm stem, large caps, should not be excessively torn, with a slightly concave top and thin fibrous gills under the cap.
- Preferably, choose oyster mushrooms that grow in clusters together, are fresh, and have the characteristic aroma of mushrooms.
- If you see mushrooms that are slimy or mushrooms that have been stored for a long time in cold temperatures often have blackened tips or bruises, you should not buy them.
How to make Vegetarian Mango Salad with Oyster Mushrooms
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Preparing ingredients
Peeled mango, washed, drained, then cut into thin strips.
Basil leaves picked and cleaned, drained.
Trim the oyster mushrooms, wash them with water, and then drain. Next, tear them into bite-sized pieces.
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Sautéed mushrooms
Place a pan on the stove, turn the heat to high to get the pan really hot, and add 1 tablespoon of cooking oil to the pan. When the oil is bubbling, add in the torn mushrooms to sauté.
Season the pot with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Stir well for about 3 – 4 minutes until the mushrooms are cooked, then turn off the heat. Transfer to a separate plate to cool.
Tip:
- To prevent the mushrooms from releasing too much water and to enhance the flavor, do not add too much sugar.
- Sauté the mushrooms with a little oil over high heat to avoid water release; the mushrooms will taste better.
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Prepare the dressing
In a bowl, combine 2 tablespoons of soy sauce, 4 teaspoons of sugar, 1/2 teaspoon of seasoning powder, 2 teaspoons of red vinegar, and 2 tablespoons of chili sauce.
Mix the ingredients well until they dissolve to create the salad dressing.
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Mixing Salad
Put the mango and cut the basil leaves in half into a bowl.
Wear gloves and gently mix the mango with the basil, add 1 tablespoon of roasted peanuts, and mix well.
Arrange the mango salad on a plate. Add the oyster mushrooms on top to finish.
Tip:
- To make the salad fragrant, the basil should only be cut in half, not chopped finely.
- This mango salad is best enjoyed with basil, do not add other herbs.
- Do not mix with dressing beforehand because the mango will release water, becoming sour and unappetizing. Only add the dressing when you are ready to eat, and mix well.
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Final Product
The mango salad with vegetarian oyster mushrooms is delicious and unique with the sour taste of mango, blended with the natural sweetness of mushrooms, isn’t it wonderful?
When eating, add a little salad dressing, mix well, and you can enjoy it right away. Wishing you a tasty meal!
4. Mango Salad with Enoki Mushrooms
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Vegetarian Mango and Enoki Mushroom Salad Serves 2-3 people
Enoki mushrooms 150 gr Green mango 200 gr Carrot 100 gr Cilantro A little Kumquat 2 fruits Chili 1 fruit Fried shallots 1 tablespoon Roasted peanuts A little Soy sauce 1/2 tablespoon Sugar 1 tablespoon Salt 1/3 teaspoon
How to Choose Fresh and Delicious Enoki Mushrooms
- Choose enoki mushrooms that have a bean pod shape, are still fresh, with a firm cap, white and shiny color.
- Select mushrooms with stems that are not slimy or slightly brown, not bruised, and with roots that are not separated or crumbled.
- When buying mushrooms, check the expiration date, origin, and quarantine certification on the packaging to ensure quality and safety when using.
-800x450-1.jpg "5 Simple Ways to Make Delicious Crispy Vegetarian Mango Salad for a Light Day 53")
How to Make Vegetarian Mango and Enoki Mushroom Salad
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Mix the mushrooms
Add to the mushrooms: a little crushed peanuts, 1/3 teaspoon of salt, 1/3 tablespoon of sugar, 1/2 tablespoon of soy sauce, 1 tablespoon of fried onions and mix well.
Add a little chopped cilantro and mix well.
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Prepare the mango and carrot
Peel the mango and carrot, wash them with water 2 – 3 times and then shred them thinly.
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Mixing the salad
Mango and shredded carrots are placed into a bowl with the peels of 2 small tangerines cut into pieces and mixed well.
Next, add a little coriander and 1 small chopped chili, 2/3 tablespoon of sugar, mix well, and then add a little peanut and mix again.
Finally, place the salad on a plate, then add the mixed mushrooms and the remaining peanuts on top to complete.
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Final product
Just with a few simple steps, you have an aromatic vegetarian mushroom mango salad with the enticing fragrance of fried onions and roasted peanuts.
The crunchy, sweet enoki mushrooms soaked in rich seasoning combined with crunchy sweet carrots and the tangy mango flavor soaked in the sweet and sour dressing will surely provide your family with an attractive vegetarian meal!
5. How to make green mango and bitter melon salad
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Preparation
10 minutes
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Processing
15 minutes
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Difficulty level
Easy
Ingredients for How to make green mango and bitter melon salad For 2 people
Green mango 1 fruit Bitter melon 1 fruit Abalone mushrooms 100 gr Vietnamese coriander 50 gr Chili 1 fruit Roasted peanuts 20 gr Cooking oil 1 tablespoon Vegetarian seasoning 1/2 tablespoon Sugar 3.5 tablespoons Vegetarian fish sauce 1.5 tablespoons
How to choose fresh ingredients
How to choose fresh bitter melon
- When buying bitter melon, pay attention to choose those that look fresh, shiny, feel firm in hand, straight in shape, not bent, and without bee sting spots.
- Observe the part of the stem; if it is still fresh, it means the bitter melon is recently harvested, still fresh and juicy.
- Bitter melons that are light green, with wide stripes and fewer bumps are less bitter than those that are dark green with dense stripes.
- Additionally, larger and plumper bitter melons tend to be less bitter than smaller and elongated ones.
How to choose fresh and delicious oyster mushrooms
- Fresh and delicious oyster mushrooms will have a white or gray stem, a large, sturdy cap, and bright colors.
- You should choose oyster mushrooms that grow in clusters, with fine, thin fibers underneath the cap, as these are fresh mushrooms, just harvested.
- When smelling fresh oyster mushrooms, they will have the characteristic aroma of mushrooms, and when held, they feel firm.
- It is best to buy packaged oyster mushrooms, with careful packaging that clearly indicates the origin and information such as production date and expiration date.
- Do not buy oyster mushrooms if you see them leaking water, slimy, crushed, or having an unusual smell, as these are spoiled mushrooms and not usable.
How to prepare Green Mango Salad with Bitter Melon
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Prepare ingredients
Peel the green mango, wash it clean, and then slice it into thin pieces.
Cut the bitter melon in half, remove the seeds inside, wash it clean, and slice it thinly.
Wash the chili, then cut it into thin strips. Wash the Vietnamese coriander and cut it into pieces about 2 finger lengths.
Tear the oyster mushrooms with your hands, and for larger mushrooms, you can tear them into three pieces.
Tip: If the green mango is still young, you can wash it clean and prepare it whole for a tastier salad.
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Stir-fry the mushrooms
You put a pot on the stove and add 1 spoon of cooking oil, then add the abalone mushrooms to stir-fry. Season the mushrooms with 1/2 tablespoon of vegetarian seasoning, 1/2 tablespoon of sugar, and stir quickly to mix.
Stir-fry the mushrooms over high heat so that they do not release water for about 5 – 7 minutes until the mushrooms are cooked and let them cool.
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Prepare the dressing
You add to a bowl 3 tablespoons of sugar, 1.5 tablespoons of fish sauce and stir well until the sugar dissolves to complete the dressing.
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Mix the salad
You add mango, bitter melon to a bowl and mix well. Next, add in the chopped Vietnamese coriander, 20g of roasted peanuts crushed small, chili, and the dressing and then mix everything well.
You serve the salad on a plate and then add the sautéed mushrooms, sprinkle a bit of Vietnamese coriander, chili, and peanuts for decoration to complete the dish.
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Final product
Green mango and bitter melon salad is a combination of the sour taste from green mango, the slight bitterness of bitter melon, and the natural sweetness of mushrooms, along with Vietnamese coriander, chili, and crunchy roasted peanuts served as a side, creating a refreshing green mango and bitter melon salad to change up your vegetarian meal.
How to choose delicious crunchy green mango
- You should buy very green and sour mangoes; the finished dish will be crunchier and more appealing. Do not choose mangoes that show signs of ripening or are ripe because when mixing the salad, they will be bruised and not tasty.
- Choose mangoes with a round waist that tapers towards the tail.
- The green mango skin should not be too dark or too light. If the stem is still slightly wet, fresh, and sticky with sap, it indicates that the mango is still fresh and just picked.
- Press the mango with your hand; if it feels hard, you should buy it, but if it feels soft, you should not buy it. Soft mangoes have been stored for too long or are overripe, which is not tasty.
- For this mixed salad, you should choose four-season mango or sweet mango for a better dish.
Above are 5 ways to make vegetarian mango salad crispy and delicious to make the vegetarian menu more appealing. Quickly get into the kitchen and show your skills with TasteVN now!
