Vietnamese recipe for 4 - 6 people, takes only 20 mins; recipe has chinese cabbage, cabbage, celery, carrot, mint, coriander, prawn, peanut, red chilli, garlic clove, caster sugar, rice vinegar, lime juice and fish sauce.
Crunchy Asian cabbage & prawn salad
Course: Vietnamese
Servings
4 - 6
servings
Prep time
20 mins
Ingredients
- Coriander: small handful coriander, chopped
- Garlic Clove: 1 garlic clove, crushed
- Red Chilli: 1-2 small red chillies, sliced
- Carrot: 2 carrots
- Lime Juice: 3 tbsp lime juice
- Mint: small handful mint, chopped
- Caster Sugar: 2 tbsp caster sugar
- Celery: 2 celery sticks
- Prawn: 200g cooked large peeled prawn
- Fish Sauce: 3 tbsp fish sauce
- Rice Vinegar: 2 tbsp rice vinegar
- Peanut: 4 tbsp roasted peanut, chopped
- Cabbage: 175g/60z white cabbage
- Chinese Cabbage: 250g/9oz Chinese cabbage
Directions
- 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.
- 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.
