- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4 - 6
Nutrition facts (per portion)
- Calories: 198
- Fat Content: 7g
- Saturated Fat Content: 1g
- Carbohydrate Content: 18g
- Sugar Content: 16g
- Fiber Content: 4g
- Protein Content: 18g
- Sodium Content: 3.18g
Crunchy Asian cabbage & prawn salad
Ingredients
- chinese-cabbage - 250g/9oz Chinese cabbage
- cabbage - 175g/60z white cabbage
- celery - 2 celery sticks
- carrot - 2 carrots
- mint - small handful mint, chopped
- coriander - small handful coriander, chopped
- prawn - 200g cooked large peeled prawn
- peanut - 4 tbsp roasted peanut, chopped
- red-chilli - 1-2 small red chillies, sliced
- garlic-clove - 1 garlic clove, crushed
- caster-sugar - 2 tbsp caster sugar
- rice-vinegar - 2 tbsp rice vinegar
- lime-juice - 3 tbsp lime juice
- fish-sauce - 3 tbsp fish sauce
Instructions
- 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.
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.
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