Description
This Vietnamese Style Prawn and Mango Salad is a refreshing and flavorful dish that combines juicy prawns, sweet mango, crunchy vegetables, and aromatic herbs, all tossed in a tangy dressing. It’s a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Prawn Salad:
- 1 lb cooked prawns (peeled and deveined)
- 1 ripe mango (julienned)
- 1 small carrot (julienned)
- 1 small cucumber (julienned, seeds removed)
- ¼ small red onion (thinly sliced)
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup roasted peanuts (chopped)
Dressing:
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 small red chili (finely sliced, optional)
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Prepare Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, minced garlic, and chili. Set aside.
- Assemble Salad: In a large mixing bowl, combine prawns, mango, carrot, cucumber, red onion, mint, and cilantro.
- Add Dressing: Pour the prepared dressing over the salad and toss gently to combine.
- Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Sprinkle chopped peanuts over the top just before serving. Enjoy immediately.
Notes
- Use firm, just-ripe mango for the best texture.
- For extra crunch, add thinly sliced green cabbage or bean sprouts.
- This salad is best enjoyed fresh, but you can prepare the dressing and chopped ingredients in advance and combine just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
