Prawn & pink grapefruit noodle salad

Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint

  • Prep:25 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 228
  • fat 1g
  • saturates 0g
  • carbs 38g
  • sugars 6g
  • fibre 2g
  • protein 13g
  • salt 1.6g


  • 200g thin rice noodles (vermicelli)
  • 12 cherry tomatoes, halved
  • 1 tbsp fish sauce
  • juice 1 lime
  • 2 tsp palm sugar or soft brown sugar
  • 1 large red chilli, ½ diced, ½ sliced
  • 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


Perfect your dressing
Give the dressing a taste before you toss through the noodles. Try adding a bit of extra grapefruit juice, if you think it needs it, or a little more fish sauce or sugar.


  1. Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.

  2. In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).

  3. Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.

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