Description
A refreshing and vibrant prawn and pink grapefruit noodle salad combining sweet, sour, and spicy flavors with crunchy fresh vegetables and aromatic herbs. Perfect as a light lunch or dinner, this salad features delicate vermicelli noodles, juicy grapefruit segments, and succulent cooked prawns tossed in a tangy lime and fish sauce dressing.
Ingredients
Scale
Noodles and Dressing
- 200g thin rice noodles (vermicelli)
- 1 tbsp fish sauce
- Juice of 1 lime
- 2 tsp palm sugar or soft brown sugar
- 1 large red chilli, ½ diced, ½ sliced
Salad
- 12 cherry tomatoes, halved
- 2 pink grapefruits, segmented
- ½ cucumber, peeled, deseeded and thinly sliced
- 2 carrots, cut into matchsticks
- 3 spring onions, thinly sliced
- 400g cooked large prawns
- Large handful mint leaves, picked
- Large handful coriander leaves, picked
Instructions
- Soak the noodles: Place the rice noodles in a bowl, breaking them up slightly. Cover with boiling water from the kettle and leave to soak for 10 minutes until tender. Drain the noodles, rinse under cold running water, and leave them to drain thoroughly.
- Prepare the dressing and tomatoes: In the same bowl, lightly squash the halved cherry tomatoes using the end of a rolling pin or a similar tool. Stir in the fish sauce, lime juice, palm sugar, and the diced half of the chilli. Taste and adjust the balance of sweet, sour, and spicy flavors as needed.
- Toss noodles with dressing: Add the drained noodles to the bowl and toss well to coat them evenly with the dressing and tomatoes.
- Add remaining salad ingredients: Add the grapefruit segments, sliced cucumber, carrot matchsticks, spring onions, cooked prawns, mint, and coriander leaves. Season the salad lightly and stir well to combine all ingredients evenly.
- Serve with sliced chilli: Divide the noodle salad into 6 serving dishes. Sprinkle the remaining sliced chilli on top for an extra fresh spicy kick before serving.
Notes
- Perfect your dressing by tasting and adjusting with extra grapefruit juice, fish sauce, or sugar as desired.
- Use large cooked prawns for best texture and flavor.
- Ensure noodles are well drained to prevent sogginess in the salad.
- This salad is best served fresh but can be refrigerated for up to a few hours before serving.
- Use pink grapefruit for a sweet-tart citrus brightness; regular grapefruit can be substituted but will alter flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion Southeast Asian
Keywords: prawn salad, pink grapefruit salad, vermicelli noodles, Asian noodle salad, fresh prawn salad, citrus noodle salad, quick healthy salad
