Crunchy Asian cabbage & prawn salad
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Crunchy Asian cabbage & prawn salad

By Lulu Grimes

This no-cook main course is packed full of good-for-you ingredients

  • Prep:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 198
  • fat 7g
  • saturates 1g
  • carbs 18g
  • sugars 16g
  • fibre 4g
  • protein 18g
  • salt 3.18g

Ingredients

  • 250g/9oz Chinese cabbage
  • 175g/60z white cabbage
  • 2 celery sticks
  • 2 carrots
  • small handful mint, chopped
  • small handful coriander, chopped
  • 200g cooked large peeled prawns
  • 4 tbsp roasted peanuts, chopped
  • 1-2 small red chillies, sliced
  • 1 garlic clove, crushed
  • 2 tbsp caster sugar
  • 2 tbsp rice vinegar
  • 3 tbsp lime juice
  • 3 tbsp fish sauce

Method

  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.

  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.

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