Prawn & Green Mango Salad
All the prep can happen the day before, so the only thing left at the last minute is tossing it together. Green mango does the sharp work, the dressing does the rest.
Serves: 8
Prep time: 30 minutes
Cook time: None
INGREDIENTS
1kg cooked prawns, shells removed
4 green mangoes, skin removed and flesh julienned
1/2 wombok cabbage, finely sliced
6 Lebanese cucumbers, julienned and seeds discarded
1 cup picked coriander
1 cup picked Thai basil
1 cup picked Vietnamese mint
1 cup picked mint
For the dressing
250g cherry tomatoes
1/4 cup brown sugar
2 tablespoons fish sauce
juice of 4 limes
2 garlic cloves
1 birds eye chilli, ends trimmed
1 tablespoon sesame oil
METHOD
Using a small food processor or blender, combine all the dressing ingredients and puree until chunky but consistent.
Combine the green mango, wombok, cucumber and herbs in a large bowl.
Add the prawns, pour over the dressing and toss gently to coat.
Serve straight away.
HINTS
The prep can happen the day before if everything is stored properly - prawns in a sealed container without ice, and the green mango, wombok, cucumber and herbs in separate containers with damp paper towel and tight lids. Assembly is a last minute job.
A julienne peeler is a handy tool for this type of salad. It is a peeler with teeth and can be bought at good kitchenware stores.
Leave the chilli out for a family friendly version, and swap the fish sauce for 1 tablespoon of light soy to make it vegetarian.
NUTRITION (per recipe total, serves 8 - guide only):
Energy: approximately 8600kJ (2050 calories)
Protein: 200g
Fat: 35g
Saturated fat: 6g
Carbohydrates: 200g
Sugars: 150g
Fibre: 30g
Sodium: 4500mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.