Description
This Vietnamese Style Prawn and Mango Salad is a vibrant and refreshing dish combining juicy prawns, sweet ripe mango, and crunchy vegetables, tossed in a tangy and fragrant dressing made with lime juice, fish sauce, and fresh herbs. It’s a perfect no-cook meal that’s light, healthy, and full of tropical flavors, ideal for a quick lunch or a summer appetizer.
Ingredients
Scale
Main Salad Ingredients
- 1 pound cooked prawns (peeled and deveined)
- 1 large ripe mango, julienned
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
Dressing Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 garlic clove, minced
- 1 red chili, finely chopped (optional)
- 2 tablespoons neutral oil (like canola or grapeseed)
Instructions
- Combine Salad Ingredients: In a large mixing bowl, gently mix the cooked prawns, julienned mango, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, chopped fresh cilantro, and chopped fresh mint until evenly distributed.
- Prepare the Dressing: In a small bowl or jar, whisk together fresh lime juice, fish sauce, rice vinegar, honey or sugar, minced garlic, finely chopped red chili (if using), and neutral oil until the dressing is well combined and smooth.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss gently to ensure all ingredients are coated evenly with the dressing, being careful not to bruise the mango or crush the prawns.
- Let Flavors Meld: Allow the salad to sit for 10 to 15 minutes to let the flavors mingle and develop, enhancing the taste of the dish.
- Serve and Garnish: Before serving, sprinkle the salad with chopped roasted peanuts for a crunchy texture. Serve chilled or at room temperature for the best flavor experience.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- For a vegetarian version, substitute prawns with tofu and replace fish sauce with soy sauce.
- Use green mango for a tangier bite or a mix of green and ripe mango for a balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
