Crunchy Asian cabbage & prawn salad

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• Janet

  17 April 2010

  Janet rated and commented on this recipe

  

  My husband particularly loved this

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• Bagpuss

  27 June 2011

  Bagpuss rated this recipe

  

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• Khaddoroshik

  15 March 2012

  Khaddoroshik rated and commented on this recipe

  

  This was simply divine! Added some squids with the prawns and shredded basil instead of coriander! My first Vietnamese venture and it was lovely - so fresh, fragrant and full of flavours!

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• greenswede

  16 October 2012

  greenswede rated and commented on this recipe

  

  Delicious! Light and fresh. Didnt have any prawns so just baked a piece of salmon with some fish sauce, lime and ginger. Yum Yum!

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• Jo

  02 January 2013

  Jo commented on this recipe

  Simply delicious salad. Did for boxing day as part of a buffet & everyone loved it including the kids! Used bok choi instead of Chinese cabbage.

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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

FOR THE DRESSING

• 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

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 20 mins

Low-fat

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

FOR THE DRESSING

• 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

198 kcalories, protein 18g, carbohydrate 18g, fat 7 g, saturated fat 1g, fibre 4g, sugar 16g, salt 3.18 g

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