Ingredients 500 g cooked prawns, shelled
¼ baby Wombok (Chinese cabbage), finely shredded
½ just ripe mango, thinly sliced
½ Lebanese cucumber, halved lengthways, sliced
½ carrot, cut into matchsticks
40 g bean sprouts (optional)
1 small red onion or shallot, sliced thinly
Mint leaves to taste
½ cup coriander leaves
About 30 g salted peanuts
For the lime and ginger dressing ¾ tbsp lime juice
½ tbsp fish sauce
½ tbsp brown sugar
Ginger, to taste
Small chili, chopped - optional
¼ tsp sesame oil
Mix the Wombok, mango, prawns, cucumber, carrot, bean sprouts, onion, mint and coriander in a bowl (I did not add the mint).
For the dressing
Combine the lime juice, fish sauce, sugar, ginger, chili and sesame oil in a screw top jar or similar. Shake until well combined.
Drizzle over the salad, and sprinkle with the peanuts.