Crayfish and mango salad
- Published: 17 Oct 17
- Updated: 18 Mar 24
This fresh and light salad is the perfect summer supper. The sweetness of the mango compliments the rest of the ingredients seamlessly.
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Ingredients
- 200g frozen shelled soya beans
- Juice 4 limes, plus extra wedges to serve
- 4 tsp toasted sesame oil
- 3 tbsp sweet and spicy chilli sauce (we used Lingham’s)
- 400g cooked and ready to eat egg noodles
- 300g cooked crayfish tails
- 200g ripe mango, peeled and diced
- 200g cucumber, sliced
- 200g radishes, finely sliced
- Handful mixed fresh herbs, finely chopped (we like mint and coriander)
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Method
- Put the soya beans in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse under cold water, then set aside.
- For the dressing, mix the lime juice, sesame oil and chilli sauce in a large salad bowl until smooth.
- Add the soya beans, egg noodles, crayfish tails, mango, cucumber, radishes and herbs to the salad bowl, toss well and season to taste with salt and pepper. Serve straightaway.
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- Recipe from August 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 393kcals
- Fat
- 11.2g (1g saturated)
- Protein
- 24g
- Carbohydrates
- 46.1g (15g sugars)
- Fibre
- 6.1g
- Salt
- 0.6g
delicious. tips
If you can’t find crayfish tails this salad is just as good made with white crabmeat or cooked peeled prawns.
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