Thai Prawn Salad with Rice
Servings
2 servings
Prep Time
20 minutes
Cooking Time
00 minutes
Calories
475 kcal
Ingredients For the Salad:
- 250g cooked prawns, peeled and deveined
- 1 cup shredded red cabbage
- 1 carrot, julienned or grated
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, julienned or thinly sliced
- 2 spring onions, finely chopped
- 2 tbsp fresh coriander (cilantro), chopped
- 1 tbsp mint leaves (optional)
- 1 red chili, finely sliced (optional)
- 2 tbsp roasted peanuts or cashews (for garnish)
Ingredients For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
Ingredients For The Thai Dressing:
- 2 tbsp lime juice
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp brown sugar or honey
- 1 tbsp sesame oil or neutral oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- Optional: 1 tsp chili flakes or sriracha for heat
Instructions
1. Cook the Rice
Rinse the rice thoroughly. Combine with water and salt in a saucepan. Bring to a boil, then simmer (covered) for 12–15 minutes. Let sit off heat for 5 minutes, then fluff with a fork.
2. Prepare the Salad
In a large bowl, combine the cabbage, carrot, bell pepper, cucumber, spring onions, coriander, mint, and chili. Add the prawns and toss gently.
3. Make the Dressing
In a small bowl, whisk together lime juice, fish sauce, sugar, sesame oil, garlic, ginger, and chili (if using).
4. Assemble the Bowl
Place a scoop of rice in each bowl. Top with the prawn salad mixture. Drizzle the dressing over the top.
5. Garnish & Serve
Sprinkle with roasted peanuts or cashews and extra herbs. Serve immediately, chilled or at room temperature.
Tips
- Use cold rice for a refreshing contrast
- Swap prawns with tofu or grilled chicken for variation.
- Add mango slices for a sweet tropical twist.
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~450–500 kcal
Protein
~30–32 g
Carbohydrates
~45–50 g
Sugars
~6–8 g
Fat
~18–20 g
Saturated Fat
~3–4 g
Fiber
~5–6 g
Sodium
~800–1000 mg
Calcium
~80–100 mg
Iron
~2–3 mg
Potassium
~600–700 mg