alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  Christmas  >  Vietnamese-Style Mango & Prawn No-Cook Salad


RECIPE

Vietnamese-Style Mango & Prawn No-Cook Salad

Prep

20 mins


Cooking

-


Difficulty

Easy


Serves

4

Vietnamese-style Mango & Prawn No-cook Salad

Ingredients

  • 1 baby wombok (Chinese cabbage), finely shredded
  • 1 just-ripe mango, stoned, peeled, thinly sliced
  • 1kg cooked prawns, peeled leaving tails intact, deveined
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 1 carrot, peeled, cut into long matchsticks
  • 1 cup (80g) bean sprouts
  • 1 red onion, very thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • ⅓ cup (45g) salted peanuts, toasted, coarsely chopped
Lime & ginger dressing
  • 1½ tbs lime juice
  • 1 tbs fish sauce
  • 1 tbs brown sugar
  • 3cm-piece ginger, cut into matchsticks
  • 1 red birdseye chilli, seeded, finely chopped (optional)
  • ½ tsp sesame oil

Method

  1. Arrange wombok, mango, prawns, cucumber, carrot, bean sprouts, onion, mint and coriander on a serving platter.
  2. To make the lime & ginger dressing, combine the lime juice, fish sauce, sugar, ginger, chilli, if using, and sesame oil in a screw-top jar. Shake until well combined. Drizzle over salad. Sprinkle with peanut.

NUTRITION INFORMATION (per serve)
Energy 1454kJ/Cals 348 Protein 46g Fat 8g Sat Fat 1g Sodium 1323mg Carb 20g Sugar 18g Dietary Fibre 8g