The Ultimate Prawn & Mango Salad with a Fiery Hot and Sour Dressing
Published on September 18th, 2025
Intermediate
There are salads, and then there are salads. You know the kind I mean. The ones that are less of a side dish and more of a main event. The ones that explode with so much color, texture, and flavor that you forget you’re eating something incredibly healthy. This, my friends, is one of those salads.
a vibrant Prawn & Mango Salad with a Hot and Sour Dressing that tastes like sunshine in a bowl. It’s the kind of dish that transports you straight to a bustling Thai market, with the scent of fresh herbs, zesty lime, and a gentle hum of chili in the air. Forget sad, limp lettuce and bottled dressings. We’re talking about succulent, sweet prawns, chunks of juicy mango, slippery udon noodles, and a dressing that hits every single one of your taste buds—sweet, salty, sour, and spicy, all in perfect, electrifying harmony.
Whether you're searching for a light yet satisfying lunch, a show-stopping starter for a dinner party, or simply a delicious way to eat the rainbow, this healthy summer salad with prawns is your answer. It's fresh, it's fast, and it’s about to become a staple in your kitchen.
Why This Prawn & Mango Salad is a Flavor Revelation
So, what makes this recipe a cut above the rest? It’s all about the balance.
• The Perfect Harmony: The magic lies in the contrast. You have the natural, honeyed sweetness of the mango playing against the sharp, zesty kick of the lime. The savory depth of soy sauce is lifted by a whisper of honey, while the fiery Thai chilies make everything pop. It's a culinary symphony in every bite.
• A Textural Dream: This isn't just a feast for your taste buds; it's a party for your senses. Imagine the tender chew of the udon noodles, the plump snap of the prawns, the crisp crunch of sugar snap peas, and the final, satisfying bite of roasted peanuts.
• Incredibly Versatile: While I adore the classic prawn and mango pairing, this salad is wonderfully adaptable. Not a fan of seafood? Swap the prawns for shredded rotisserie chicken or some firm, smoked tofu for a fantastic vegetarian version. It’s a brilliant base for whatever you have on hand.
• Effortlessly Healthy: This is a naturally dairy-free salad recipe and can easily be made a gluten-free prawn salad by using rice noodles and tamari. It’s packed with protein, vitamins, and fresh ingredients, making it a meal you can feel genuinely good about eating.
Ingredients (serves 4)
- 200g Japanese udon noodles
- 225g raw peeled king prawns (the fresher, the better!)
- 300g mango, peeled and diced
- 100g sugar snap peas, thinly sliced
- ½ red onion, finely sliced
- 25g pack fresh coriander, stems roughly torn
- 25g pack fresh mint, leaves picked
- 50g roasted peanuts, finely chopped
- Sharwood’s Prawn Crackers, to serve (optional, but highly recommended!)
For the Hot and Sour Dressing
- 3 tbsp soy sauce
- 2 tbsp clear honey
- 2 Thai red chilies, finely sliced (adjust to your heat preference!)
- 2 limes, juiced
- 3 tbsp toasted sesame oil
Instructions:
- Cook the Noodles and Prawns First things first, get your udon noodles cooking according to the package instructions. Here’s a little trick for perfectly cooked prawns: add them to the noodle water for the last 2-3 minutes of cooking. You’ll know they’re done when they turn that beautiful pink and are no longer translucent. This method is super efficient and infuses the noodles with a subtle seafood flavor.
- Once cooked, drain everything in a colander. Now, for a crucial step that many people skip: rinse the noodles. Pour a kettleful of just-boiled water over them and give them a good toss. This washes away excess starch that can make them gummy. Follow this with a rinse under cold water to cool them down, then toss and shake vigorously to get rid of any excess water. Set them aside for a moment.
- While your noodles are cooling, let’s make the liquid gold. In a small bowl or jar, combine the soy sauce, honey, finely sliced chilies, and the juice of two fresh limes. Give it a good whisk with a fork. As you’re whisking, slowly drizzle in the toasted sesame oil. This will help it emulsify into a beautiful, glossy dressing. Now, taste it! This is your moment to be the chef. Does it need more saltiness? Add a splash more soy. More sweetness? A tiny bit more honey. It should be a thrilling dance of salty, hot, sour, and sweet.
- Find your largest, most beautiful serving bowl. It’s time to assemble. Add your cooled noodles and prawns, the sweet mango chunks, crisp sugar snap peas, thinly sliced red onion, and the torn coriander and mint leaves. Pour that incredible dressing all over the top. Use a pair of tongs (or your clean hands!) to toss everything together gently but thoroughly, ensuring every single ingredient is coated in the dressing.
- Patience, my friend! Let the salad rest for about 10 minutes. This gives all those amazing flavors time to get to know each other and for the noodles to soak up some of that delicious dressing. Just before serving, give it one final toss.
Serving Suggestions
Serve this magnificent salad piled high, sprinkled with the chopped roasted peanuts for that essential crunch. For a truly authentic touch, serve it alongside a bowl of crispy prawn crackers for scooping. It’s also fantastic paired with fresh rice paper rolls or enjoyed on its own with a glass of chilled rosé or a crisp lager.
Tips & Variations
• Go Green: For a more traditional Thai twist, try this recipe using green mango and prawns. Green mango is firm, tart, and wonderfully refreshing, providing a completely different but equally delicious sour note.
• Gluten-Free Friendly: To make this a gluten-free prawn salad, simply swap the udon noodles for rice vermicelli or soba noodles (check they are 100% buckwheat) and use tamari instead of soy sauce in the dressing.
• Low-Carb Option: For a low-carb prawn salad, omit the noodles entirely and double up on the sugar snap peas, or add in some spiralized cucumber or courgette for extra bulk.
• Meal Prep Champion: This salad holds up surprisingly well! For meal prep, store the dressing separately and toss it through just before serving to keep everything fresh and crisp.
Your New Go-To Healthy Meal
This Prawn & Mango Salad with Hot and Sour Dressing is more than just a recipe; it's a celebration of fresh, bold flavors that will leave you feeling energized and satisfied. It proves that healthy eating can be exciting, vibrant, and utterly delicious. So go on, give it a try—I promise it will be love at first bite.
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