Cold rice noodle, prawn and mango salad

Telegraph

2 days ago

One of my favourite salads. Hot, sour, salty and sweet – it is more or less a Vietnamese salad. You can make this with leftover roast chicken and add other raw vegetables – pink radishes, daikon or sugar snaps split along their length. This keeps well in the fridge but if you're not planning to serve straight away, keep the herbs and the cucumber back until just before serving.
Overview
Prep time
20 mins
Ingredients
For the dressing:
2 garlic cloves, finely chopped
1½cm fresh ginger, peeled and grated
1 red chilli, finely chopped
5 tbsp lime juice
3 tbsp fish sauce
2 tbsp soft light brown sugar or palm sugar
For the salad:
280g cooked king prawns
300g cooked fine rice noodles (also called vermicelli noodles)
2 medium carrots, peeled and cut into matchsticks
¼ white cabbage, core removed and leaves finely shredded
1 ridge cucumber or ½ regular cucumber, halved, seeds removed and cut into 8cm-long sticks
1 unripe mango, peeled and flesh cut into thin strips
leaves from 25g coriander, torn
10g mint leaves, smaller ones if possible
leaves from 15g Thai basil, torn
25g roasted unsalted peanuts, roughly chopped, to serve