Vietnamese Prawn & Peanut Salad

By Market Magazine
VIETNAMESE PRAWN AND PEANUT SALAD

VIETNAMESE PRAWN AND PEANUT SALAD

0 from 0 votes
Serves

4

Preparation

10

minutes
Cooking Time

0

minutes

Ingredients

  • 800 g 800 cooked large tiger prawns, peeled, deveined (leave tail on)

  • 100 g 100 baby Asian salad leaves

  • 2 2 Lebanese cucumbers, cut lengthways into ribbons using a vegie peeler

  • 1 large 1 carrot, shredded lengthways

  • 2 2 green onions (shallots), trimmed, thinly sliced diagonally

  • 3/4 cup 3/4 coriander leaves

  • 1/2 cup 1/2 small mint leaves

  • 1/3 cup 1/3 store-bought Vietnamese dressing

  • 1/2 cup 1/2 roasted salted peanuts, chopped

  • Lime wedges, to serve

Method

  • Combine, prawns, salad leaves, cucumbers, carrot and green onions in large bowl. Gently toss to combine.
  • Toss through coriander and mint. Drizzle with dressing.
  • Sprinkle with peanuts and serve with lime wedges.

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