Prawn salad with pickled cucumber recipe

(105 ratings)

A crisp green salad with crunchy cucumber, juicy prawns and a bit of a kick...

Prawn salad with pickled cucumber
  • healthy
Preparation Time25 mins
Cooking Time5 mins
Total Time30 mins
Five A DayOne
Cost RangeMid
Nutrition Per PortionRDA
Calories117 Kcal6%
Sugar3 g3%
Fat5.3 g8%
Saturated Fat0.8 g4%
Salt4.3 gRow 4 - Cell 2
Protein14.5 g29%
Carbohydrates3.3 g1%
Salt4.3 gRow 7 - Cell 2

A crisp green salad with crunchy cucumber, juicy prawns, and a bit of a kick.

It's the dressing that is the secret of this simple, tasty prawn salad with pickled cucumber. A little sweetness, a little tang from the citrus, and a little heat from the chilli. Though the salad is really quick and easy to make, it does help if you can start a little ahead of time to give the cucumber time to salt for about an hour. Not only does it make the cucumber taste lovely, but it also brings out the natural water content which otherwise can dilute the dressing. The salad is only 117 calories per portion - one of our lightest low calorie lunch ideas.


  • 1 cucumber
  • 2 tsp sea salt
  • 4 handfuls of baby spinach leaves
  • 3 tsp sesame oil
  • 280g pack raw tiger prawns

For the dressing:

  • 1 clove garlic, peeled and finely chopped
  • ½ small red chilli or ½-1 large red chilli, deseeded and finely diced
  • 1 tsp brown sugar
  • ½ tsp sesame oil
  • 1 tbsp fish sauce
  • 4 tbsp lime juice (juice from 2 limes)
  • 1 tbsp freshly chopped mint leaves
  • 2 tbsp freshly chopped coriander leaves, plus extra for garnish




  1. Peel the cucumber and cut it into fine slices, on the diagonal. Put slices in a colander (over a bowl) and sprinkle with sea salt, mixing it in gently. Leave for 1 hr, if time, to extract the water.
  2. To make the dressing: Whisk all the ingredients together in a large bowl. Rinse the cucumber quickly under cold running water and pat dry in a clean tea towel.
  3. Add the cucumber to the dressing and stir it in gently. Taste, and season if necessary. Put spinach leaves in 4 bowls, then spoon the pickled cucumber over.
  4. Heat a pan, add 1 tsp of the sesame oil and the prawns; cook them for a few mins until they turn pink, tinged with brown. Spoon on top of the salad, add any leftover dressing and sprinkle with the rest of the oil. Garnish with coriander and serve straight away.

Top tips for making prawn salad with pickled cucumber

In general, smaller chillies are hotter than larger ones, so half of a small one should be sufficient. Of course you can adjust the heat as you like. For a more substantial meal serve the salad on a bed of rice noodles, which will add about 100 calories to the dish.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies