- 250g/9oz Chinese cabbage
- 175g/60z white cabbage
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 2 celery sticks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small handful coriander, chopped
- 200g cooked large peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 4 tbsp roasted peanut, chopped
For the dressing
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.