Vietnamese-Style Mango & Prawn No-Cook Salad

20m
Prep Time
0m
Cook Time
20m
Ready In


"From one of our national supermarkets and their free monthly magazine, November 2017."

Original is 4 servings
  • FOR LIME AND GINGER DRESSING

Nutritional

  • Serving Size: 1 (715.2 g)
  • Calories 452.8
  • Total Fat - 5.6 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 527.2 mg
  • Sodium - 7153.1 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 10.4 g
  • Sugars - 21.1 g
  • Protein - 62.8 g
  • Calcium - 396.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 119.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

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

Step 2

To make the lime and ginger dressing, combine the lime juice, fish sauce, sugar, ginger, chilli (if using) and sesame oil in a screw top jar and shake until well combined and then drizzle over salad and sprinkle with peanuts.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting a mango, make sure it is just-ripe for the best flavor and texture.
  • Toast the peanuts in a hot pan over medium heat until lightly golden and fragrant.

  • Substitute the wombok cabbage with kale for a more nutrient-dense salad. Kale is a great source of vitamins A, C, and K, and contains more calcium than milk. This substitution adds more essential vitamins and minerals to the salad.
  • Substitute the fish sauce with soy sauce for a vegan-friendly alternative. Soy sauce is a great source of umami flavor and is a suitable vegan alternative to fish sauce. This substitution adds a savory flavor to the salad without using animal products.

Spicy Thai-Style Mango & Prawn No-Cook Salad Replace the red chilli in the dressing with 1 tablespoon of Thai red curry paste. Add 1/2 cup of cooked and cooled brown rice to the salad and serve with a wedge of lime on the side.



Coconut Rice - This fragrant, light and fluffy rice is the perfect accompaniment to the Vietnamese-Style Mango & Prawn No-Cook Salad. The sweetness of the coconut pairs perfectly with the flavors of the salad, and the texture of the rice adds a nice contrast to the crunchy vegetables.


Grilled Eggplant & Tomato Salad: This fresh and flavorful salad is a great accompaniment to the Coconut Rice and Vietnamese-Style Mango & Prawn No-Cook Salad. The smoky flavor of the grilled eggplant pairs nicely with the sweetness of the coconut rice and the tangy flavor of the mango and prawn salad. The tomatoes add a nice contrast of texture and flavor to the dish.




FAQ

Q: How do I make the lime and ginger dressing?

A: Combine the lime juice, fish sauce, sugar, ginger, chilli (if using) and sesame oil in a screw top jar and shake until well combined and then drizzle over salad.



Q: What ingredients do I need for the dressing?

A: You will need lime juice, fish sauce, sugar, ginger, chilli (optional) and sesame oil.

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Fun facts:

Fun Fact 1: Vietnamese-style mango and prawn salad is a popular dish among celebrities. It was served at the wedding of British actor Benedict Cumberbatch and Sophie Hunter in 2015.

Fun Fact 2: The Vietnamese-style mango and prawn salad is a traditional dish that dates back to the 15th century. It was served at the imperial court of the Nguyen Dynasty, the last ruling family of Vietnam.