Description
This Vietnamese Style Prawn and Mango Salad is a refreshing and vibrant dish that combines the sweetness of mango with the savory flavors of prawns and a zesty dressing. Perfect for a light and healthy meal option.
Ingredients
Main Salad:
1 pound cooked prawns, peeled and deveined;
2 ripe mangoes, peeled and thinly sliced;
1 small cucumber, julienned;
1 cup shredded carrots;
1/2 cup red bell pepper, thinly sliced;
1/2 cup fresh mint leaves;
1/2 cup fresh cilantro leaves;
1/4 cup roasted peanuts, roughly chopped.
For the Dressing:
3 tablespoons fresh lime juice;
2 tablespoons fish sauce;
1 tablespoon rice vinegar;
1 tablespoon honey or palm sugar;
1 clove garlic, minced;
1 small red chili, finely sliced (optional)
Instructions
- Main Salad: In a large bowl, combine prawns, mango slices, cucumber, carrots, bell pepper, mint, and cilantro.
- For the Dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, honey, garlic, and chili until well blended.
- Pour dressing over the salad and toss gently to combine.
- Sprinkle with chopped peanuts just before serving.
Notes
- For extra crunch, add shredded cabbage or bean sprouts.
- You can use grilled prawns instead of boiled for a smoky flavor.
- This salad is best served fresh and chilled.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 170 mg
