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