cucumber, halved lengthways, deseeded and finely sliced
5
spring onions, finely sliced
300g
cooked and peeled king prawns
100g
salted peanuts, roughly chopped
Large handful coriander, roughly chopped
Large handful mint leaves, roughly chopped
For the dressing
2Tbsp.
rice vinegar
2Tbsp.
fish sauce
Juice 1 lime
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed
Directions
Step 1For the salad, in a large pan (that has a lid) mix the rice, coconut milk and
100ml water. Cover and bring to the boil
over medium heat, then reduce heat
to low and cook for 10-12min, or until
water is just absorbed. Remove from
heat and leave to steam for 15min, until
tender and fluffy. Tip on to a baking tray,
spread out and leave to cool completely
(see GH TIP). If not serving immediately,
cover and chill until needed.
Step 2In a large, shallow serving dish, whisk
all the dressing ingredients with 2tbsp
water and some seasoning. Add the
cooled/chilled rice and mix to coat.
Step 3Add the mango, cucumber, spring
onions, prawns and most of the peanuts
and herbs. Gently mix to combine.
Check seasoning. Scatter over
remaining peanuts and herbs and serve.
Per serving:
Calories: 360
Protein: 14g
Total fat: 16g
Saturates: 9g
Carbs: 37g
Total sugars: 11g
Fibre: 4g
The best summer salad recipes to really bring the sunshine to your table
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”!).
