Thai Prawn Salad

This zesty Thai salad requires next to no cooking, absolutely perfect for when you want to put a meal on the table in minutes. As always, adjust the chilli levels to taste and depending on who you are cooking for.

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Ingredients

mango chutney 1 tbsp
fish sauce 1 tbsp
olive oil 2 tbsp
garlic cloves ½ (crushed)
mixed chillies 40 g (sliced)
lime 2 (juice)
vermicelli 100 g
red cabbage 200 g (shredded)
red onion 1 (sliced)
carrot 1 (sliced)
cherry tomatoes 150 g (chopped)
sugar snap peas 100 g (sliced)
mango 1 (sliced)
cooked prawns 200 g
salted peanuts 50 g
fresh coriander 1 handful (chopped)

Method

Thinly slice the chillies. Crush the garlic. Thinly slice the red onion. Shred the cabbage. Julienne the carrot and mango (cut into long thin strips). Halve the cherry tomatoes. Slice the sugar snap peas lengthways. Juice the lime.
Soak the noodles according to the packet instructions then drain and leave to cool.
In a bowl, mix together the mango chutney, fish sauce, olive oil, crushed garlic clove, chillies and lime juice.
Add all the salad ingredients to a bowl with the prawns (make sure they are cooked) and the noodles. Pour over the dressing.Toss together well then scatter on the crushed peanuts and the chopped coriander. Enjoy!

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Thai Prawn Salad

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Ingredients

Method

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