Ready in a flash, fresh, and flavour-packed, this no-cook salad recipe is an absolute winner. Juicy prawns, sweet mango, crunchy veg, and chewy noodles come together in a zingy dressing that takes seconds to whip up.
It’s super versatile - great for lunchboxes, light dinners, or summer picnics, and as it's so quick to prepare it's ideal for those busy days when you still want something delicious and satisfying.
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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
280
Ingredients
125 g dried rice vermicelli noodles
300 g cooked jumbo prawns
200 g sugar snap peas, halved
1 medium mango, peeled and chopped
Small bunch fresh coriander, chopped
Small bunch fresh mint, chopped
2 spring onions, finely sliced
25 g dry roasted peanuts, chopped
For the dressing
2 Tbsp. sweet chilli sauce
Juice 1 lime
1 Tbsp. fish sauce
Directions
Step 1Snap the noodles into quarters, then put into a large bowl and pour over fresh boiled water to cover. Set aside for 5min, stirring to soften. Drain into a sieve and rinse under cold running water to cool.
Step 2Meanwhile, mix dressing ingredients in a small bowl.
Step 3Put prawns into a large salad bowl or serving dish and toss with half the dressing. Assemble the salad; mix the prawns with the noodles, sugar snap peas, mango and herbs. Scatter the spring onions and peanuts over and serve with the remaining dressing alongside.
Want to twist this up?
Turn this salad into Vietnamese summer rolls - check out our recipe for classic summer rolls and fill them instead with this lovely salad!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
