Description
A vibrant and refreshing Vietnamese Style Prawn and Mango Salad combining sweet ripe mango, succulent cooked prawns, and crunchy vegetables tossed in a tangy lime and fish sauce dressing. This light and flavorful salad is perfect for a healthy summer meal or appetizer, garnished with fresh herbs and optional roasted peanuts and fried shallots for extra texture.
Ingredients
Scale
Main Ingredients
- 1 lb cooked prawns (peeled and deveined)
- 1 large ripe mango (julienned)
- 1 cup shredded carrots
- 1 cup shredded green cabbage or Napa cabbage
- 1/2 red bell pepper (thinly sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped roasted peanuts (optional)
- 2 tablespoons fried shallots (optional)
Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or palm sugar
- 1 garlic clove (minced)
- 1 small red chili (thinly sliced, optional)
- 2 tablespoons neutral oil (canola or avocado oil)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, rice vinegar, honey (or palm sugar), minced garlic, thinly sliced red chili if using, and neutral oil until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked prawns, julienned mango, shredded carrots, shredded cabbage, and thinly sliced red bell pepper. Mix gently to evenly distribute the ingredients.
- Toss with Dressing: Drizzle the prepared dressing over the salad mixture. Gently toss everything together to ensure the salad is well coated but without bruising the delicate mango or greens.
- Add Fresh Herbs: Add the fresh mint leaves and cilantro leaves to the salad and toss lightly just before serving to maintain their bright flavor and texture.
- Garnish and Serve: Transfer the salad to a serving plate. Sprinkle the optional chopped roasted peanuts and fried shallots on top for added crunch and flavor. Serve immediately for the freshest taste and texture.
Notes
- For extra crunch and texture, serve this salad with crispy rice noodles or lettuce cups.
- You can substitute green papaya for mango, or use a combination of both for a different twist.
- Adjust the amount of red chili according to your preferred spice level.
