Waitrose and Partners
Prawn & mango salad with lime & chilli

Prawn & mango salad with lime & chilli

Quick to prepare and with no cooking involved, this salad is vibrant and refreshing – perfect for summer.

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Gluten free
  • Serves2
  • CourseLunch
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g dried vermicelli rice noodles
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • tbsp fish sauce
  • 1 red chilli, deseeded and finely chopped
  • 150g Essential White Cabbage, shredded
  • 2 Essential Carrots, peeled and shredded
  • 2 Essential Salad Onions, finely chopped
  • 100g Essential Cucumber, halved and sliced
  • 150g pack Essential Cooked King Prawns
  • 100g Waitrose Mango chunks, chopped
  • Cooks' Ingredients Crispy Fried Onions (optional)


  1. Put the rice noodles in a large mixing bowl and cover with just-boiled water; cover and set aside to soak for 8 minutes. Meanwhile, mix the lime juice, fish sauce, maple syrup and chilli to make a dressing.

  2. Drain the noodles in a sieve and rinse under the cold tap to stop them sticking. Shake off the excess water then return to the mixing bowl. Add the cabbage, carrots, salad onions, cucumber, prawns and mango.

  3. Toss everything together and divide between plates. Scatter with the crispy fried onions and serve.

Cook’s tip

Waste Not: Mango. For a refreshing smoothie, whizz up the leftover mango in a blender with some yogurt, a squeeze of lime juice and honey to taste.

And to drink...

Turn a delicious lunch into a really special occasion with Waitrose Rosé Champagne (37.5cl), a half bottle of top-notch pink fizz.


Typical values per serving when made using specific products in recipe


1,756kJ/ 418kcals



Saturated Fat












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