Prawn and Pink Grapefruit Noodle Salad

Name: Prawn and Pink Grapefruit Noodle Salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: vietnamese
Ingredients: 200g thin rice noodle (vermicelli); 12 cherry tomatoes halved; 1 tbsp fish sauce; juice 1 lime; 2 tsp palm sugar or soft brown sugar; 1 large red chilli 1/2 diced, 1/2 sliced; 2 pink grapefruits segmented; 1/2 cucumber peeled, deseeded and thinly sliced; 2 carrots cut into matchsticks; 3 spring onions thinly sliced; 400g cooked large prawn; large handful mint leaves picked; large handful coriander leaves picked

4.65 (11)

⏱ 25 mins 🍽 Serves 6 🌶 vietnamese ✅ Easy 🏷 Main course

This vibrant Vietnamese salad combines cold rice vermicelli with a sweet and tangy dressing. It features cooked prawns, fresh pink grapefruit segments, crisp vegetables, and plenty of herbs. The dish is a light yet satisfying main course, perfect for a quick and healthy dinner. It brings together a wonderful mix of textures and flavours, from the juicy tomatoes to the fragrant mint and coriander.

Ingredients

200g thin rice noodle (vermicelli)
12 cherry tomatoes halved
1 tbsp fish sauce
juice 1 lime
2 tsp palm sugar or soft brown sugar
1 large red chilli 1/2 diced, 1/2 sliced
2 pink grapefruits segmented
1/2 cucumber peeled, deseeded and thinly sliced
2 carrots cut into matchsticks
3 spring onions thinly sliced
400g cooked large prawn
large handful mint leaves picked
large handful coriander leaves picked

Method

Place the noodles into a bowl, breaking them slightly, and pour boiling water from a kettle over them to cover. Allow them to soak for 10 mins until softened. Drain the noodles, rinse them with cold water, and let them drain completely.
Using the same bowl, gently crush the halved cherry tomatoes. Mix in the fish sauce, lime juice, sugar, and the diced chilli. Check the flavour to ensure a good mix of sweet, sour, and spicy notes, adjusting if needed.
Combine the dressing with the drained noodles. Add all the other ingredients, but not the sliced chilli. Season the salad and mix everything together well. Portion the salad into six dishes and finish by scattering the sliced chilli on top.

Nutrition (per serving)

Calories228 kcal

Fat1 g

Carbs38 g

Sugars6 g

Fibre2 g

Protein13 g

Sodium640 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinevietnamese

DietHealthy