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Crunchy Asian cabbage & prawn salad
Serves 4 - 6
Easy
Prep:
This no-cook main course is packed full of good-for-you ingredients
Skip to ingredients
- 250g/9oz Chinese cabbage
- 175g/60z white cabbage
- 2 celerysticks
- 2 carrots
- small handful mintchopped
- small handful corianderchopped
- 200g cooked large peeled prawn
- 4 tbsp roasted peanutchopped
For the dressing
- 1-2 small red chilliessliced
- 1 garlic clovecrushed
- 2 tbsp caster sugar
- 2 tbsp rice vinegar
- 3 tbsp lime juice
- 3 tbsp fish sauce
Nutrition: per serving
- kcal198
- fat7glow
- saturates1g
- carbs18g
- sugars16g
- fibre4g
- protein18g
- salt3.18g
Method
step 1
Shred the cabbages, celery and carrot finely on a mandolin or grate them on the largest holes on a grater. Add the mint and coriander to the vegetables along with the prawns. Toss everything together.
step 2
Make the dressing by whisking all the ingredients together. Dress the salad and tip it into a bowl, sprinkle over the peanuts and serve straight away.
