The Thai Mango-Prawn Salad is a vibrant and refreshing dish that masterfully combines the sweetness of ripe mangoes with the savory depth of prawns, all enhanced by a tangy, spicy dressing. This salad embodies the quintessential flavors of Thai cuisine, offering a harmonious balance of sweet, sour, salty, and spicy elements. It’s an ideal choice for a light lunch, a starter for dinner, or a side dish at gatherings, providing a burst of tropical flavors that are both satisfying and invigorating.

Full Recipe:

Ingredients

2 tablespoons peanut oil
1 pound large prawns, peeled and deveined
1 tablespoon chopped garlic
1½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½ teaspoon red pepper flakes (adjust to taste)
1 red onion, thinly sliced
½ cup matchstick-cut carrots
1 cup shredded romaine lettuce
1 cup shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
1 cup shredded daikon radish
1 cup shredded jicama
1 cup shredded cucumber
1 cup shredded mango
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup chopped roasted peanuts

Directions

Prepare the Dressing:
- In a small bowl, whisk together the peanut oil, chopped garlic, pickled ginger, mirin, fish sauce, rice vinegar, and red pepper flakes until well combined.
- Set the dressing aside to allow the flavors to meld.
Cook the Prawns:
- Heat a large skillet over medium heat and add a tablespoon of peanut oil.
- Add the prawns to the skillet and sauté until they turn pink and are cooked through, approximately 2-3 minutes per side.
- Remove the prawns from the skillet and set them aside to cool.
Assemble the Salad:
- In a large mixing bowl, combine the shredded romaine lettuce, napa cabbage, red cabbage, green cabbage, carrots, daikon radish, jicama, cucumber, and mango.
- Add the cooked prawns to the bowl.
- Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Garnish and Serve:
- Transfer the salad to serving plates.
- Garnish with chopped fresh cilantro, mint, and roasted peanuts.
- Serve immediately to enjoy the salad at its freshest.

Nutritional Facts (per serving)

Calories: 320
Total Fat: 18g (23% Daily Value)
Saturated Fat: 2g (10% DV)
Cholesterol: 150mg (50% DV)
Sodium: 600mg (26% DV)
Total Carbohydrate: 20g (7% DV)
Dietary Fiber: 5g (18% DV)
Total Sugars: 12g
Protein: 25g (50% DV)
Vitamin C: 40mg (44% DV)
Calcium: 60mg (5% DV)
Iron: 2mg (11% DV)
Potassium: 450mg (10% DV)

The Unique Combination of Mango and Prawns

Mangoes are one of the most beloved tropical fruits, known for their natural sweetness, rich texture, and vibrant yellow color. Mangoes are not only delicious but also incredibly nutritious. They are rich in vitamin C, which is essential for boosting the immune system, as well as vitamin A, which supports eye health and the skin. Mangoes also contain antioxidants, including beta-carotene, which helps fight free radicals and reduces inflammation in the body. When mangoes are added to a salad, they provide a burst of natural sweetness that complements the savory ingredients perfectly.

Prawns, or shrimp, are an essential part of many Thai dishes, providing a delicate yet savory flavor that works beautifully in this salad. Rich in protein and low in fat, prawns are a healthy and satisfying option that adds depth and heartiness to the salad. The prawns in this recipe are sautéed until they are perfectly pink and tender, which ensures they pair well with the sweet mangoes and the refreshing, crunchy vegetables. The prawns also soak up the tangy and spicy dressing, making them a flavorful addition to the salad.

The Importance of Fresh Herbs and Vegetables

In addition to mangoes and prawns, the Thai Mango-Prawn Salad also incorporates a variety of fresh herbs and vegetables, which are essential to Thai cuisine. Thai food is known for its emphasis on fresh, crisp ingredients that not only add flavor but also provide texture to dishes. Fresh cilantro and mint are used in this recipe, offering aromatic and herbal notes that complement the sweetness of the mango and the richness of the prawns.

The vegetables in the salad include a mixture of cabbage, carrots, daikon radish, and cucumber. These ingredients not only provide crunch and freshness but also help balance the richness of the prawns and the sweetness of the mangoes. The variety of textures—from the crispness of the cabbage to the coolness of the cucumber—helps create a delightful eating experience. The inclusion of shredded jicama also adds another level of texture, as this vegetable is slightly sweet and crunchy, making it a perfect addition to this refreshing salad.

The Flavorful Thai Dressing

The dressing in the Thai Mango-Prawn Salad is what ties all the ingredients together, adding a distinct Thai flavor profile to the dish. The dressing combines elements of Thai cuisine, including fish sauce, rice vinegar, and mirin. These ingredients create a delicate balance of salty, sweet, and sour flavors, which are key components of Thai cooking.

Fish sauce is a staple in Thai cuisine, providing an umami-rich flavor that is both savory and slightly salty. Rice vinegar brings acidity to the dish, cutting through the sweetness of the mango and providing balance to the dressing. Mirin, a Japanese sweet wine, adds a hint of sweetness to the dressing without overpowering the other flavors. Red pepper flakes provide a subtle heat to the dish, adding just the right amount of spice to complement the sweetness of the mango and the savory prawns.

The dressing is whisked together until it forms a smooth, tangy liquid that coats the ingredients, ensuring every bite is packed with flavor. The dressing is also crucial in helping to meld all the fresh ingredients together, infusing each vegetable, prawn, and mango with the rich, complex flavors of Thai cuisine.

How the Salad Comes Together

What makes the Thai Mango-Prawn Salad so special is how the ingredients come together in perfect harmony. Each ingredient contributes something unique—whether it’s the sweetness of the mango, the crunch of the vegetables, or the savory depth of the prawns—but they all complement each other in a way that makes the salad incredibly satisfying.

The process begins by cooking the prawns until they are perfectly tender and pink, allowing them to absorb the flavors of the spices in the dressing. While the prawns are cooling, the vegetables and mangoes are prepared. The vegetables are shredded and combined with the mango in a large mixing bowl. The prawns are added to the bowl, followed by the dressing, which is poured over the top to coat the ingredients.

Finally, the salad is garnished with fresh cilantro, mint, and roasted peanuts, which add an extra burst of flavor and texture. The peanuts provide a satisfying crunch, while the herbs add freshness and vibrancy to the dish. The salad is served immediately to ensure the vegetables stay crisp and fresh.

Why This Salad is Perfect for Summer

The Thai Mango-Prawn Salad is the perfect dish for warm-weather months, as it is light, refreshing, and packed with tropical flavors. The combination of ripe mangoes, fresh herbs, and crunchy vegetables makes it an ideal meal for hot days when you want something that is satisfying yet not too heavy. The dish is perfect for outdoor gatherings, picnics, or casual weeknight meals, as it is easy to prepare and can be made in advance.

The salad is also highly customizable, allowing you to adjust the levels of heat, sweetness, and acidity according to your personal preferences. If you enjoy a spicier salad, you can increase the amount of red pepper flakes in the dressing. If you prefer a sweeter taste, you can add a little more mango or even a drizzle of honey to balance the flavors. The flexibility of the recipe makes it easy to adapt to your tastes, ensuring that everyone will enjoy it.

Health Benefits of Thai Mango-Prawn Salad

In addition to being delicious, the Thai Mango-Prawn Salad is also packed with healthy ingredients. Mangoes, as mentioned earlier, are a great source of vitamin C, which supports immune function and helps fight off colds and infections. They are also rich in antioxidants, which help combat oxidative stress and reduce inflammation in the body. Prawns are a great source of lean protein and provide essential nutrients like omega-3 fatty acids, which are beneficial for heart health.

The vegetables in the salad, such as cabbage, carrots, daikon radish, and cucumber, are all low in calories but high in fiber and vitamins, making them excellent additions to any diet. The fresh herbs—cilantro and mint—not only add flavor but also have anti-inflammatory properties, which help reduce swelling and support digestion. Finally, the peanuts offer healthy fats and protein, providing a crunchy texture and an extra nutritional boost.

Pairing the Salad with Other Dishes

While the Thai Mango-Prawn Salad can stand alone as a light and satisfying meal, it also pairs beautifully with a variety of other dishes. For a complete Thai-inspired meal, consider serving the salad with a bowl of coconut rice, a side of Thai spring rolls, or a hearty bowl of Tom Yum soup. The balance of fresh vegetables, prawns, and mango in the salad complements the richness of coconut milk and the bold flavors of Thai soups.

For a more casual meal, the salad pairs wonderfully with grilled meats or seafood, such as grilled chicken skewers or fish fillets. The fresh and tangy salad acts as a perfect counterpoint to the smoky, savory flavors of grilled foods, creating a balanced and satisfying meal. Whether served as a standalone dish or part of a larger spread, the Thai Mango-Prawn Salad is versatile enough to accompany a wide range of foods.

Conclusion

The Thai Mango-Prawn Salad is a delightful fusion of fresh, vibrant ingredients that come together to create a dish bursting with flavor. The combination of sweet mangoes, savory prawns, and crunchy vegetables, all coated in a tangy, spicy dressing, makes it an unforgettable meal that’s perfect for any occasion. Its lightness and refreshing qualities make it ideal for summer months, while its complex flavors make it a standout dish for any time of year.

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