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Asian prawn salad with lime and chilli dressing

Refreshing and fragrant, you can’t beat limes for adding instant zing to sweet and savoury dishes. - by Chantal Walsh
  • 26 May 2020
Asian prawn salad with lime and chilli dressing
Cook: 15 Minutes - easy - Serves 4 - gluten-free - dairy-free
Proudly supported by

The best family dinners are those which are full of flavour, nutritious and super-easy to prepare - and this zesty prawn salad has all three in spades.

Ingredients

160 g (3 cups) finely shredded Chinese cabbage (wombok)

1 large carrot, coarsely grated

100 g snow peas, finely shredded

1 bunch fresh coriander, leaves picked

40 g roasted unsalted cashew nuts, roughly chopped

600 g cooked king prawns, peeled and deveined, tails left intact

70 g Chang's Oriental fried noodles or gluten-free noodles

Lime and chilli dressing

zest of ½ large lime

juice of 1 large lime

2 tsp olive oil

1 tsp finely chopped fresh chilli

1 tsp caster sugar

½ tsp fish sauce

Method

  1. To make dressing, put lime zest, juice, oil, chilli, caster sugar and fish sauce in a small bowl. Whisk to combine.
  2. To make salad, put cabbage, carrot, snow peas, coriander, cashews and prawns in a large bowl. Toss to combine.

  3. Add dressing to salad and toss to combine. Divide salad between shallow serving bowls. Sprinkle over fried noodles and serve.

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