MAYD
About the Recipe
When the weather heats up, I naturally lean into lighter dishes and prawns are always my go-to. They’re quick, fresh, and so satisfying without ever feeling heavy. I actually threw this recipe together on the spot using whatever I had in the fridge, and the dressing? Honestly one of the best I’ve ever made. It totally transforms the salad - fresh, herby, a bit tangy, and just the right hit of umami. I always make extra and keep it in the fridge… You’ll want to pour it on everything. The recipe below is perfect for two, but you can easily scale it - just loosen the dressing with a splash of water or oil if it thickens up.
Ingredients
Salad Base:
200g prawns (raw or cooked)
150g rice noodles (pre-cooked or quick-cook)
1 small red pepper, finely sliced
1 carrot, julienned or grated
¼ red cabbage, shredded
1 small cucumber, thinly sliced
1 handful coriander leaves
1 handful mint leaves
1 fresh red chilli (optional), finely sliced
Salt (to season)
1–2 tbsp garlic oil (or regular oil + garlic)
1–2 tbsp crushed peanuts
2 tbsp pomegranate seeds
Dressing:
1 handful coriander
1 handful mint
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic oil or 1 clove garlic (minced)
½ cucumber
1 tbsp tamari or soy sauce
1 tbsp water (adjust consistency)
Black pepper, to taste
Few peanuts (optional, for added creamine
Preparation
Sear the prawns Heat garlic oil in a pan. Sear prawns for 2–3 mins per side with salt and chilli until pink and cooked through. Set aside.
Prep the noodles Cook rice noodles according to packet instructions. Rinse under cold water and place in a large bowl.
Prepare the vegFinely slice the red pepper, carrot, cabbage, and cucumber using a mandoline or knife. Add to the bowl with the noodles.
Add herbs Pick fresh mint and coriander leaves and mix them through the salad.
Make the dressing Blend all dressing ingredients in a blender until smooth. Adjust seasoning and consistency with water if needed.
Assemble the salad Toss noodles and veg with the dressing. Top with seared prawns, crushed peanuts, and pomegranate seeds.
Serve and enjoy Best enjoyed cold or at room temperature. Ideal for warm days, meal prep, or a light dinner. Also fine to reheat - keep dressing cold.