This Vietnamese prawn salad is a delicious and refreshing dish with a perfect balance of flavors. The combination of fresh herbs, succulent prawns, and the tangy soy-lime dressing makes it a delightful appetizer or light meal.
Ingredients: 200g cooked and peeled prawns. 2 cups mixed salad greens lettuce, cucumber, and carrots. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup chopped peanuts. 1 red chili, thinly sliced. 2 cloves garlic, minced. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 2 tablespoons fresh lime juice. 1 tablespoon sugar. 1 tablespoon vegetable oil.
Instructions: Put the mixed salad greens, cilantro leaves, and mint leaves in a large bowl. Put the prawns that have been cooked into the salad. Fish sauce, soy sauce, lime juice, sugar, and minced garlic should all be mixed together in a separate small bowl. This is how the dressing is made. Pour the dressing over the salad and gently toss everything together. For extra crunch and heat, top the salad with sliced red chili and chopped peanuts. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 5 minutes
katie maughfling yoga
