Description
This Vietnamese Style Prawn and Mango Salad is a refreshing and flavorful dish that combines the sweetness of mango with the savory seafood flavors of prawns. The tangy dressing ties all the fresh ingredients together perfectly for a light and satisfying meal.
Ingredients
Scale
Prawn Salad:
- 1 pound cooked prawns or shrimp, peeled and deveined
- 1 ripe mango, julienned or thinly sliced
- 1 small cucumber, julienned
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped Thai basil (optional)
- 1/3 cup roasted peanuts, roughly chopped
Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, brown sugar, garlic, and chili until the sugar is dissolved.
- Combine Ingredients: In a large bowl, mix the prawns, mango, cucumber, red onion, cilantro, mint, and Thai basil. Pour the dressing over the salad and toss gently to coat.
- Let it Rest: Allow the flavors to meld for 10 minutes. Transfer to a serving platter or plates and sprinkle with chopped peanuts before serving.
Notes
- For a vegetarian version, substitute prawns with tofu and fish sauce with soy sauce or vegan fish sauce.
- Add shredded carrots or green papaya for extra crunch and color.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg
