Prawn Salad With Mint Basil And Coriander Recipes

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PRAWN SALAD WITH MINT, BASIL AND CORIANDER



Prawn Salad With Mint, Basil and Coriander image

Make and share this Prawn Salad With Mint, Basil and Coriander recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

200 g bean thread noodles
450 g cooked prawns, shelled, deveined
2 teaspoons fish sauce
1 tablespoon light soy sauce
2 tablespoons lime juice
1 tablespoon sugar
1 red Thai chile
1 lebanese cucumber, halved lengthways, seeded, sliced thinly
250 g punnet cherry tomatoes
1/4 cup loosely packed coarsely chopped of fresh mint
1/4 cup loosely packed coarsely chopped fresh coriander
1/4 cup loosely packed coarsely chopped fresh basil

Steps:

  • Place the noodles in a large heat-proof bowl and cover with boiling water.
  • Stand until just tender; drain.
  • Rinse under cold water, drain well and chop coarsely.
  • Combine sauces, juice, sugar and chile in a small bowl.
  • Combine noodles, prawns, sauce mixture, cucumber, tomato and herbs in a large bowl; toss gently.

CILANTRO-AND-MINT SALAD



Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

  • Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
  • When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

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