Vietnamese-style mango and prawn no-cook salad

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Vietnamese-style mango and 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

1/3 cup (45g) salted peanuts, toasted, coarsely chopped
LIME AND GINGER DRESSING

11/2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon brown sugar

3cm-piece ginger, cut into matchsticks

1 red birdseye chilli, seeded, finely chopped (optional)

1/2 teaspoon sesame oil

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Instruction:
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. Shake until well combined. Drizzle over salad. Sprinkle with peanut.

NUTRITION 1454 kj     ENERGY    8g          FAT TOTAL        1g

SATURATED FAT   8g        FIBRE      46g       PROTEIN      1323mg

SODIUM      18g           CARBS (SUGAR)      20g