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Crunchy Asian cabbage & prawn salad

Crunchy Asian cabbage & prawn salad

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A star rating of 4.7 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4 - 6

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

Nutrition:
HighlightNutrientUnit
kcal198
low infat7g
saturates1g
carbs18g
sugars16g
fibre4g
protein18g
salt3.18g
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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 prawn
  • 4 tbsp roasted peanut , 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

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2010

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Overall rating

A star rating of 4.7 out of 5.11 ratings
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