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Crunchy Asian cabbage & prawn salad

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

  • Prep: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 198
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 16
  • Protein 18
  • Fat 7
  • Fibre 4
  • Salt 3.18

Nutrition per serving

  • Calories 198
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 16
  • Protein 18
  • Fat 7
  • Fibre 4
  • Salt 3.18

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
  • 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

  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.

  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.

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