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Cucumber Noodle Prawn and Mango Salad served in a white bowl.

Cucumber Noodle Prawn and Mango Salad (Gluten Free)

Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe.
Course Salads
Cuisine Thai
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Portions
Calories 193kcal
Author Richa


  • 400 grams Tiger Prawns or any other prawns of your choice cleaned and deveined
  • 2 Mangoes cored, peeled and sliced
  • 3 Cucumbers spiralized
  • 1 Red Onion spiralized
  • 2 teaspoons Olive Oil
  • 2 tablespoons Chilli Thai Sweet Sauce
  • 1 teaspoon Fish Sauce
  • 1 tablespoon Rice Wine Vinegar
  • Salt and Pepper to taste
  • Mint Leaves Chopped for topping


  • Heat a teaspoon of oil in a pan.
  • Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
  • Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
  • Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.


If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.


Calories: 193kcal | Carbohydrates: 25g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 126mg | Sodium: 691mg | Potassium: 657mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1533IU | Vitamin C: 58mg | Calcium: 103mg | Iron: 1mg