The dressing for this fresh and light prawn salad can be made the day before and stored in the fridge. The whole salad can be tossed together an hour or two before serving. The prawns will absorb the flavour of the dressing while the vegetables will retain their crunch.
Jan
PRAWN AND CABBAGE SALAD WITH AN ASIAN DRESSING
Serves 8
40 large prawns (1½-2kg) cooked, peeled and deveined
300 gm Chinese cabbage (around ¼ large cabbage)
500 gm white cabbage, (around ¼ large cabbage) thick ribs removed
3 celery sticks, finely sliced
1 carrot, julienned
4 radishes, julienned
10 kaffir lime leaves, finely sliced, ribs discarded
Large handful of mint leaves, torn
4 tablespoons peanuts, roasted and crushed (optional)
1 large chilli (or to taste), deseeded and diced for garnish (optional)
Dressing
2 large chillies, deseeded and diced
1 garlic clove, finely diced
2 tablespoons caster sugar
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons fish sauce
Shred cabbages on a mandolin and place in a large bowl. Add celery, carrot and radish along with prawns and herbs. Whisk together the ingredients for the dressing and toss through the salad.
The salad can be topped with 4 tablespoons of roasted and crushed peanuts and extra chilli, if you like it hot.
The dressing can be made the day before and stored in the fridge and the whole salad can be tossed together an hour or two before serving. The prawns will absorb the flavour of the dressing while the vegetables will retain their crunch.