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Vietnamese Style Prawn and Mango Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 174 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad, Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Description

This vibrant Vietnamese-style prawn and mango salad is fresh, light, and full of bold flavors. Juicy prawns are paired with sweet mango, crunchy veggies, and fresh herbs, then tossed in a zesty lime-fish sauce dressing. Perfect as a refreshing lunch, appetizer, or side dish for warm days.

Ingredients

Main Salad Ingredients

  • 1 lb (450g) cooked prawns, peeled and deveined
  • 1 ripe mango, julienned or thinly sliced
  • 1 cup shredded carrots
  • 1/2 cucumber, julienned (seeds removed)
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped roasted peanuts (optional)

Dressing Ingredients

  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar or palm sugar
  • 1 clove garlic, minced
  • 1 red chili, finely sliced (adjust to heat preference)

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, brown or palm sugar, minced garlic, and finely sliced red chili until the sugar dissolves completely. Set the dressing aside to allow the flavors to meld.
  2. Combine salad ingredients: In a large mixing bowl, add the cooked prawns, julienned mango, shredded carrots, julienned cucumber, and thinly sliced red onion. Toss gently to mix.
  3. Add fresh herbs: Add fresh mint and cilantro leaves to the bowl with the other salad ingredients to infuse the salad with herbal freshness.
  4. Toss with dressing: Pour the prepared dressing over the combined salad ingredients, tossing gently and evenly to coat everything well without bruising the delicate herbs or mango.
  5. Serve: Transfer the salad to a serving platter and sprinkle with chopped roasted peanuts if using. Serve immediately to enjoy the freshest textures and flavors.

Notes

  • Use green (slightly underripe) mango for a tangier, more tart bite, or ripe mango for sweeter flavor.
  • To bulk up the salad, add cooked rice noodles or shredded cabbage for more substance and texture.
  • If preparing ahead, store the dressing separately and toss with the salad just before serving to maintain crispness.

Find it online: https://slsrecipes.com/vietnamese-style-prawn-and-mango-salad-recipe/