Prawn & mango salad with lime & chilli

Name: Prawn & mango salad with lime & chilli
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 100 g dried vermicelli rice noodles; 2 tbsp lime juice; 1 tbsp maple syrup; 1½ tbsp fish sauce; 1 red chilli, deseeded and finely chopped; 150 g Essential White Cabbage, shredded; 2 Essential Carrots, peeled and shredded; 2 Essential Salad Onions, finely chopped; 100 g Essential Cucumber, halved and sliced; 150 g pack Essential Cooked King Prawns; 100 g Waitrose Mango chunks, chopped; Cooks' Ingredients Crispy Fried Onions (optional)

Quick to prepare and with no cooking involved, this salad is vibrant and refreshing – perfect for summer.

5 out of 5 stars(1) Rate this recipe

Gluten free

Serves2
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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100g dried vermicelli rice noodles
2 tbsp lime juice
1 tbsp maple syrup
1½ tbsp fish sauce
1 red chilli, deseeded and finely chopped
150g Essential White Cabbage, shredded
2 Essential Carrots, peeled and shredded
2 Essential Salad Onions, finely chopped
100g Essential Cucumber, halved and sliced
150g pack Essential Cooked King Prawns
100g Waitrose Mango chunks, chopped
Cooks' Ingredients Crispy Fried Onions (optional)

Put the rice noodles in a large mixing bowl and cover with just-boiled water; cover and set aside to soak for 8 minutes. Meanwhile, mix the lime juice, fish sauce, maple syrup and chilli to make a dressing.
Drain the noodles in a sieve and rinse under the cold tap to stop them sticking. Shake off the excess water then return to the mixing bowl. Add the cabbage, carrots, salad onions, cucumber, prawns and mango.
Toss everything together and divide between plates. Scatter with the crispy fried onions and serve.