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
125g
dried rice vermicelli noodles
300g
cooked jumbo prawns
200g
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
25g
dry roasted peanuts, chopped
For the dressing
2Tbsp.
sweet chilli sauce
Juice 1 lime
1Tbsp.
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!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
