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Vietnamese-Style Mango & Prawn No-Cook Salad

Here's how you make Vietnamese-Style Mango & Prawn No-Cook Salad
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  • Servings: 4
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 whole cabbage (baby wombok cabbage/ Chinese cabbage, finely shredded)
  • 1 mango fruit (just-ripe, stoned, peeled and thinly sliced)
  • 1 kilogram cooked shrimp (prawns, peeled leaving tails intact and deveined)
  • 1 whole cucumber (Lebanese cucumber, halved lengthways and thinly sliced diagonally)
  • 1 whole carrot (peeled and cut into long matchsticks)
  • 80 grams bean sprouts (1 cup)
  • 1 red onion (very thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 45 grams salted peanuts (toasted and coarsely chopped, 1/3 cup)
  • FOR LIME AND GINGER DRESSING
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Ginger root (3cm piece, cut into matchsticks)
  • 1 red chilli (birseye chilli, seeded and finely chopped - optional)
  • 1/2 teaspoon sesame oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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