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| Vietnamese-style mango and prawn no-cook salad |
Ingredients
1 baby wombok (Chinese cabbage), finely shredded
1 just-ripe mango, stoned, peeled, thinly sliced
1kg cooked prawns, peeled leaving tails intact, deveined
1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
1 carrot, peeled, cut into long matchsticks
1 cup (80g) bean sprouts
1 red onion, very thinly sliced
1 cup mint leaves
1 cup coriander leaves
1/3 cup (45g) salted peanuts, toasted, coarsely chopped
LIME AND GINGER DRESSING11/2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
3cm-piece ginger, cut into matchsticks
1 red birdseye chilli, seeded, finely chopped (optional)
1/2 teaspoon sesame oil
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Instruction:
Step 1
Arrange wombok, mango, prawns, cucumber
, carrot, bean sprouts, onion, mint and coriander on a serving platter.Step 2
To make the lime and ginger dressing, combine the lime juice, fish sauce, sugar, ginger, chilli, if using, and sesame oil in a screw-top jar. Shake until well combined. Drizzle over salad. Sprinkle with peanut.
NUTRITION 1454 kj ENERGY 8g FAT TOTAL 1g
SATURATED FAT 8g FIBRE 46g PROTEIN 1323mg
SODIUM 18g CARBS (SUGAR) 20g
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Hashtag:
#Recipe
#Vietnamese food