Crunchy Asian Cabbage & Prawn Salad

Ingredients

Contains: peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely shred the Chinese cabbage and white cabbage, then put them in a large bowl.

2. Slice the celery sticks thinly on an angle and cut the carrots into thin matchsticks. Add them to the bowl with the cabbage.

3. Chop the mint and coriander, and roughly chop the peanuts if they are not already chopped.

4. Make the dressing: in a small bowl, stir the crushed garlic, caster sugar, rice vinegar, lime juice and fish sauce until the sugar dissolves.

5. Add the sliced red chillies to the dressing, adjusting the number to your heat preference.

6. Pour about two-thirds of the dressing over the vegetables and toss well so every piece is coated.

7. Add the chopped mint and coriander and toss again.

8. Gently fold in the cooked prawns, patting them dry first if they are wet.

9. Divide among plates or pile onto a platter, scatter with the chopped peanuts, and drizzle with the remaining dressing. Serve straight away while crisp.