Since I discussed the basics of Vietnamese "dressings" in my post about cucumber salad, you can take that same principle and apply it to most any Vietnamese salad.
A green mango is tartly sour and if used in a salad is similar to a Thai green papaya salad. Except, whereas the Thai papaya salads use either shrimp or crab, this salad relies upon dried squid. Of course, you can use shrimp or crab if you wish. The flavor you're trying to get with the seafood is that salty, briny taste.
My second-youngest aunt made this salad once with shredded squid and I just thought the amalgam of flavors of sour, salty, sweet, was just so wonderful.
Goi Xoai Xanh (Vietnamese Green Mango Salad)
2 green mangoes, peeled and grated or finely julienned
2 small tomatoes cut into strips or small chunks
several sprigs of mint, cut into fine strips
1 dried squid, flame-roasted and shredded into strips
For the dressing, you'll need:
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)
Green mangoes should be firm. You can easily peel the skin with a vegetable peeler. Then grate through the largest holes, or finely julienne.
I like to slice my tomatoes into strips to match the mangoes, but you can cut them into chunks of you wish.
Finely slice the mint leaves into strips as well.
For the dressing, make my recipe for Nuoc Mam Cham (Vietnamese Fish Dipping Sauce). Adjust if necessary.
Pour dressing over salad and mix thoroughly. Allow to chill in the fridge for at least half an hour before serving.
When ready to serve, add the dried shredded squid on top. Dried squid can be found at most Asian grocery stores. I cook mine over the gas flame on my stove top. Just hold the squid with a pair of tongs over the flame until the squid chars and curls up. Then shred into strips. If you can't find whole dried squid, you can probably find packages of dried squid or cuttlefish strips. They're a popular snack so you'll be more likely to find them near the checkout aisle.
This salad can keep for several days. Don't worry about having added the squid, it'll just become wet but will still stay chewy. The vibrant colors and sour, sweet, salty, spicy flavors makes this one of my favorite salads.
Other Vietnamese salads:
Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp)
Goi Du Du Kho Bo (Vietnamese Papaya Salad with Beef Jerky)
Goi Ga (Vietnamese Chicken Salad)
Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad)
Goi Mit Non Tom Thit Heo (Vietnamese Green Jackfruit Salad with Pork and Shrimp)