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Vietnamese chilli and coriander prawn salad

You may have noticed the Eat Well logo in store – it makes it easier for you to choose a balanced diet. Foods and drinks can only carry the logo if they meet strict nutritional criteria for calories, fat, saturated fat, sugar and salt. This recipe is classed as an Eat Well recipe and therefore, if followed accurately, meets these standards. Not only that, but it also includes 2 of your 5 a day, all in one serving.

  • 4.67 Star
  • Timer Prep 20 min
    Cook 3 min
  • Chart 226.0 cal/
  • Chef hat Easy


Finely slice the cucumber. Peel, halve and cut the carrots into matchsticks. Deseed and finely slice the red peppers. Deseed and finely dice the red chillis. Crush the garlic cloves. Dice the mango into small cubes.


  1. 1 Cook the broad beans in boiling water for 3 minutes, then drain and rinse in cold water.
  2. 2 Drain again and peel off the skins, if you like.
  3. 3 Arrange the salad leaves on a large platter, then scatter over the cucumber, carrot, red pepper and broad beans.
  4. 4 Mix together the chilli, garlic, sugar, fish sauce, vinegar and oil, and stir until the sugar has dissolved.
  5. 5 Drizzle over the salad leaves and vegetables and lightly toss together.
  6. 6 Top with the prawns and mango to serve.

3 Reviews

  • Bobbie

    Healthy, filling and very tasty!!!

  • James Atkinson

    Brilliant dish, low calories

  • Charlie

    Tasty but not quite worthy of a 5 star for me. Was still hungry after it!

  • Average per serving
  • Calories 226.0kCal
  • Fat8.35g
  • Saturated1.65g
  • Salt1.17g
  • Carbohydrates20.23
  • Sugar16.98g
  • Protein16.98g
  • Fibre5.68g