simple way to make perfect Vietnamese-style mango and prawn no-cook salad

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese-style mango and prawn no-cook salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese-style mango and prawn no-cook salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese-style mango and prawn no-cook salad is something that I’ve loved my entire life.

Table of Contents


  • 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


  • 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.

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