Quick to prepare and with no cooking involved, this salad is vibrant and refreshing – perfect for summer.
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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.
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.
Toss everything together and divide between plates. Scatter with the crispy fried onions and serve.
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.
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
Energy | 1,756kJ/ 418kcals |
|---|---|
Fat | 12g |
Saturated Fat | 5.1g |
Carbohydrates | 55g |
Sugars | 29g |
Fibre | 11g |
Protein | 17g |
Salt | 4.6g |
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