Vietnamese Mango and Prawn Salad Recipe

Vietnamese Mango and Prawn Salad is a vibrantly fresh, restaurant-quality dish that balances sweet, sour, spicy, and savory flavors in every bite. Juicy prawns sit alongside ripe mango strips, crisp shredded cabbage, fresh mint, cilantro, and crunchy roasted peanuts, all brought together with a punchy nuoc cham-inspired dressing. This gluten-free, high-protein, dairy-free salad has 336 calories and 34g of protein per serving. It is light yet deeply satisfying, and comes together in under 25 minutes.

Ingredients

• 400g large prawns, peeled and deveined
• 2 ripe but firm mangoes, julienned
• 200g purple cabbage, finely shredded
• 100g bean sprouts
• 1 carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/4 cup roasted peanuts, roughly chopped
• 2 spring onions, thinly sliced
• 1 tbsp avocado oil (for cooking prawns)

Nuoc Cham Dressing

• 3 tbsp fresh lime juice
• 2 tbsp fish sauce (or tamari for gluten-free)
• 1 tbsp honey or palm sugar
• 1 garlic clove, minced
• 1 red chili, finely sliced (or 1/2 tsp chili flakes)
• 2 tbsp water

Instructions

1. Make the nuoc cham dressing: combine lime juice, fish sauce, honey, garlic, chili, and water. Stir until sugar dissolves. Taste and adjust — it should be bright, salty, sweet, and spicy.
2. Heat avocado oil in a skillet or wok over high heat. Season prawns with a pinch of salt.
3. Cook prawns for 1-2 minutes per side until pink and just cooked through. Do not overcook. Remove from heat.
4. In a large bowl, combine shredded purple cabbage, julienned mango, carrot, and bean sprouts.
5. Add most of the mint, cilantro, and spring onions to the bowl.
6. Pour about two-thirds of the nuoc cham dressing over the salad. Toss gently to coat.
7. Divide salad between plates. Top with warm prawns.
8. Drizzle remaining dressing over the prawns.
9. Scatter roasted peanuts and remaining fresh herbs over the top. Serve immediately.

Tips & Variations

• Use Ataulfo (honey) mangoes for the best flavor and texture — they are less fibrous and have a creamier texture than common mangoes. The mango should be ripe but firm enough to hold its shape when julienned.
• For a version without fish sauce, substitute with a mixture of tamari and a small splash of rice vinegar. This keeps it gluten-free while approximating the umami depth.
• Substitute cooked shredded chicken thighs, grilled calamari, or thinly sliced pork loin for the prawns.
• Add thinly sliced long green beans or snow peas for extra crunch and color.
• For the best texture contrast, dress the cabbage mixture and let it sit for 5 minutes before plating — this softens it slightly while keeping the herbs and peanuts fresh.

Nutrition Breakdown

Calories: 336 kcal

Protein: 33.9g

Fat: 7g

Carbs: 40.5g

Fiber: 6.3g

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