No-cook Asian Prawn Coleslaw
This vibrant and colorful cabbage salad is a refreshing delight that combines a medley of fresh vegetables and tender prawns tossed in a zesty lime dressing. Crunchy cabbage, sweet grated carrot, peppery radishes, and nutty cashew nuts come together to create a satisfying texture, while the hint of sesame oil and a touch of ginger elevate the flavors to a whole new level. This salad is perfect for a light and nutritious meal that bursts with freshness and flavor.
— Constant Cookbook
Ingredients
- 1⁄2 head white cabbage , finely shredded
- 1 large carrot , coarsely grated
- 100g radishes , sliced
- 2 large handfuls beansprouts
- handful cashew nuts
- handful coriander leaves
- 100g cooked prawns
- zest and juice 1 lime
- 2 tsp sugar
- 1 tbsp sesame oil
- 1 red chilli , deseeded and chopped (optional)
- small knob fresh root ginger , finely shredded
Instructions
- Mix all the dressing ingredients together in a large bowl, then stir in all of the other ingredients except for the prawns. Pile the salad onto two plates, then top with a handful of prawns.
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 452 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 57 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.05 milligram of sodium
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