Crunchy cabbage & prawn salad

Name: Crunchy cabbage & prawn salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Asian
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; 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

Lulu Grimes

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Serves 4 - 6

Easy

Prep: 20 mins

A star rating of 4.7 out of 5.17 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal198
fat7g

low
saturates1g
carbs18g
sugars16g
fibre4g
protein18g
salt3.18g

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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A star rating of 4.7 out of 5.17 ratings

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