Asian-Style Prawn Coleslaw With Lime Coconut Dressing

‘Asian Style Prawn Coleslaw with Lime Coconut Dressing

{ ZOE BINGLEY-PULLIN HAS PUT TOGETHER A CRUNCHY FRESH PRAWN SALAD IS PERFECT IN AUSTRALIA ALL YEAR AROUND. }

Contributor: Zoe Bingley-Pullin

{ INGREDIENTS }

PRAWN AND COLESLAW

400g prawns, peeled and cooked, tails on
1 spanish onion, finely chopped
1 cup Chinese cabbage, finely sliced (or can use red cabbage)
1 cup kale, stems removed, roughly chopped
1 cup carrot, julienned
1 bunch coriander with stems, roughly chopped
1 bunch mint, stems removed, roughly chopped
2 tsp. ginger, grated

COCONUT, CORIANDER AND LIME DRESSING

1 tin coconut milk
1 tsp. honey
1 red chilli, finely chopped
2 tbsp. lime juice
1 tsp. lime zest
1 tbsp. fish sauce

{ METHOD }

In a large bowl, mix together all of the salad ingredients and prawns. In a jar or small bowl, mix the dressing ingredients and shake well. Mix the two together and serve on a large platter.

 

Tip: use a mandolin to finely chop the cabbage and onion.

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
+ 4 +

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