Photo of Thai-style prawn salad by WW

Thai-style prawn salad

Points® value
Total Time
20 min
20 min
Sweet, juicy prawns are the perfect match for a hot and sour dressing


Mooli, raw

500 g, trimmed and cut into very thin strips

Red pepper

1 medium, deseeded and cut into thin strips


150 g, red cabbage, finely shredded

Pea shoots

100 g

Spring Onions

3 medium, trimmed and thinly sliced on the diagonal

Lime Juice, Fresh

2 tablespoon(s)

Peanut Oil

1 tablespoon(s)

Thai Fish Sauce

2 teaspoon(s)

Caster Sugar

2 teaspoon(s)

Chilli, green or red

1 individual, deseeded and finely chopped

Mint, Fresh

25 g

King Prawns, Cooked

500 g, peeled and cooked, deveined, tails on

Unsalted Peanuts

30 g


  1. Combine all the vegetables in a large bowl and set aside.
  2. In a small bowl, whisk together the lime juice, oil, fish sauce, caster sugar and chilli until the sugar has dissolved. Drizzle over the salad and toss to combine.
  3. Gently stir through the mint, then transfer the salad to a large serving platter. Top with the prawns and serve with the peanuts scattered over the top.


Mooli is a type of white radish found in larger supermarkets, but you could also use kohlrabi or green papaya in this dish, if you can get hold of them.