Prawn and Black Rice Salad with Vietnamese Dressing
Elevate your salad game with this vibrant Prawn and Black Rice Salad with Vietnamese Dressing, a perfect fusion of bold flavors and fresh ingredients. Nutty black rice serves as the hearty base, complemented by a colorful medley of crisp cucumber, julienned carrot, and sweet red bell pepper. Juicy, pan-seared prawns add a protein-packed centerpiece, while fresh mint and cilantro bring aromatic brightness to every bite. The star of the show is the tangy Vietnamese dressing, made with fish sauce, lime juice, garlic, and a hint of chili for a delicate balance of sweet, salty, and spicy notes. Topped with crunchy roasted peanuts, this gluten-free, make-ahead salad is ideal for a refreshing lunch or light dinner bursting with Southeast Asian flair.
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Recipe Information
Ingredients
- 1 cup Black rice
- 2 cups Water
- 1 pound Large prawns, peeled and deveined
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Roasted peanuts, roughly chopped
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1.5 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 small Red chili, finely sliced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 1 teaspoon Vegetable oil
Instructions
Rinse the black rice under cold water until the water runs clear. In a medium pot, combine the black rice and 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 25-30 minutes until the rice is tender and water has been absorbed. Let it cool completely.
While the rice cooks, prepare the prawns. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the prawns, season lightly with salt, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool.
In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, sliced red chili, and sesame oil to make the Vietnamese dressing. Stir until the sugar is fully dissolved.
Prepare the vegetables by slicing the cucumber, julienning the carrot, and thinly slicing the red bell pepper. Roughly chop the fresh mint and cilantro leaves.
In a large salad bowl, combine the cooled black rice, cooked prawns, sliced vegetables, and fresh herbs. Pour in the Vietnamese dressing and gently toss to coat all ingredients evenly.
Garnish the salad with the chopped roasted peanuts. Taste and adjust seasoning with extra lime juice or fish sauce if needed.
Serve immediately or refrigerate for up to 4 hours to let the flavors meld together. Enjoy!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 39.8 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4357 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
