Vietnamese prawn and cucumber salad

The fresh flavours of Vietnam make this plump prawn and crisp cucumber salad an utterly delightful dish.

  • 25 mins preparation
  • Serves 4
  • Print


Vietnamese prawn and cucumber salad
  • 500 gram medium cooked king prawns, peeled, deveined, halved lengthways
  • 1 (400g) telegraph cucumber, seeded, cut into matchsticks
  • 4 (600g) stalks celery, trimmed, cut into matchsticks
  • 1 cup (50g) snow pea sprouts, halved
  • 1 long green chilli, seeded, chopped finely
  • 1/2 cup fresh mint leaves, firmly packed
  • 1/2 cup fresh coriander leaves, firmly packed
Vietnamese dressing
  • 2 tablespoon rice vinegar
  • 2 tablespoon fish sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon lime juice
  • 2 teaspoon sesame oil
  • 1 teaspoon caster sugar


Vietnamese prawn and cucumber salad
  • 1
    To make the vietnamese dressing: Combine ingredients in a screw-top jar; shake well.
  • 2
    In a large bowl, place prawns, vegetables, chilli and herbs. Add dressing; toss gently to combine. Serve.

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