Prawn & Green Mango Salad

Salad

1kg of cooked prawns (shell removed)

4 green mangoes, skin removed and flesh julienned *

Half a wombok cabbage, finely sliced

6 Lebanese cucumbers, julienned * and seeds discarded

1 cup each of picked herbs: coriander, Thai basil, Vietnamese mint and mint

Dressing

250g of cherry tomatoes

1/4 cup of brown sugar

2 tbsp of fish sauce

The juice of 4 limes

2 cloves of garlic

1 birds eye chilli, ends trimmed

1 tbsp of sesame oil

Method

Salad assembly can happen at the last minute, but the prep can happen the day before if all stored correctly.

• Prawns in a sealed Tupperware container, no ice.

• Green mango, wombok cabbage, cucumber and herbs stored in separate containers with damp paper towel and a tight fitting lid on top.

Using a small food processor/blender, combine all dressing ingredients and puree til chunky but consistent. You can omit the chilli for a family friendly version, and replace the fish sauce with 1tbsp of light soy for a vegetarian option.

* Julienne peeler is a handy tool for this type of salad, it’s a peeler with teeth and can be purchased at good kitchenware stores.

Photograph by William Meppem