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Vietnamese-style mango and prawn no-cook salad

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This mango and prawn no-cook salad is guaranteed to be a crowd favourite. Vibrant, fresh and flavourful, it will be your new go-to dish when entertaining.

  • Serves4
  • Prep time20 minutes
Vietnamese-style mango and prawn no-cook salad


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Arrange wombok, mango, prawns, cucumber, carrot, bean sprouts, onion, mint and coriander on a serving platter.
  2. Step 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.

  3. Step 3

    Drizzle the dressing over salad. Sprinkle with peanuts and serve with lime wedges.


Recipe tip

Serve with lime wedges