Asian-Style Prawn and Vegetable Salad
This Asian-style prawn and vegetable salad is fresh, colourful, and packed with flavour. Crisp vegetables are tossed in a tangy sesame and soy dressing, then topped with juicy prawns for a light but satisfying meal.
It’s perfect for a weekend lunch, a light supper or as part of a summer spread. Most of the preparation can be done ahead of time, making it a great option for entertaining. Simply prepare the salad and dressing in advance, then cook the prawns just before serving.
Enjoy it on its own or serve alongside rice or noodles.
Ingredients
Method
- Using a vegetable peeler, slice the carrot and cucumber into thin ribbons, then cut them into long strips if preferred.
- Finely shred the red cabbage and thinly slice the red onion and spring onions.
- Place all the vegetables in a large mixing bowl.
- In a small bowl, whisk together the vegetable oil, sesame oil, rice vinegar, soy sauce, honey, garlic, chilli flakes, salt and pepper.
- Taste the dressing and adjust the seasoning if needed.
- Pour the dressing over the vegetables and toss well to combine.
- Leave the salad to rest for about 30 minutes to allow the flavours to develop.
- Just before serving, stir through the chopped coriander.
- Heat the sesame oil in a wok or frying pan over medium-high heat.
- Add the prawns and cook for about a minute, until they start to change colour.