Cucumber Noodle and Prawn Mango Salad

This recipe is a very light summer salad.  Good for those days when it is just so hot you don't want to cook and your appetite is low.  It requires no cooking, but you do need a spiralizer to make the cucumber noodles.  The mango dressing in this recipe really gives it a lift.  If you want to spice it up a bit, cilantro would be great sprinkled on top.

For the salad mix together:
1 1/2 cucumbers, spiralized into noodles--set these on paper towels and drain for 15 minutes to remove some of the water
1/4 c. chopped red onion
1 mango, cut into chunks
1/2# cooked prawns

For the salad dressing:  Mix in a food processor
1/3 c. sugar
1 T. rice vinegar
2 T. lemon juice
1 T. crushed and chopped lemongrass
3 T. chopped red onion
2 T. chopped white onion
1/3 c. olive oil
Pour dressing over salad, mix well and serve.

Tiger Prawns or any other prawns of your choice, cleaned and deveined 400 grams Mangoes, cored, peeled and sliced 2 Cucumbers, spiralized 3 Red Onion, spiralized 1 Olive Oil 2 teaspoons Thai Sweet Chilli Sauce 2 tablespoons Fish Sauce 1 teaspoon Rice Wine Vinegar 1 tablespoon Salt and Pepper to taste Chopped Mint Leaves for topping Steps Heat a teaspoon of oil in a pan. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

Read more at: http://www.myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Tiger Prawns or any other prawns of your choice, cleaned and deveined 400 grams Mangoes, cored, peeled and sliced 2 Cucumbers, spiralized 3 Red Onion, spiralized 1 Olive Oil 2 teaspoons Thai Sweet Chilli Sauce 2 tablespoons Fish Sauce 1 teaspoon Rice Wine Vinegar 1 tablespoon Salt and Pepper to taste Chopped Mint Leaves for topping Steps Heat a teaspoon of oil in a pan. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

Read more at: http://www.myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.