Start by gathering all your fresh ingredients for the Vietnamese Mango Salad Recipe. Rinse and peel the mango, then slice it into thin strips.

Next, chop or julienne the cabbage, shred the carrot, and slice the cucumber into thin, bite-sized pieces. Arrange these colorful vegetables on a large cutting board.

In a mixing bowl, combine the sliced mango, cabbage, cucumber, and shredded carrot. Toss gently with your hands or a large spoon.

Select fresh mint or cilantro and chop them. Aim for roughly a tablespoon, then add the herbs into the mixing bowl.

In a small bowl, whisk together freshly squeezed lime juice, fish sauce (or soy sauce), honey, and optional chopped chili.

Pour the dressing over the vegetable and herb mixture. Toss gently until all ingredients are coated.

Serve immediately for maximum freshness, garnishing with extra herbs or a wedge of lime if desired.