Asian-Style Prawn Coleslaw with Lime Coconut Dressing

Serves: 4 | Prep: 10-15 minutes | Cooking: 5 minutes | Dairy Free – Gluten Free

PRAWN COLESLAW INGREDIENTS

400g prawns, peeled and cooked, tails on

1 Spanish onion, finely chopped

1 cup Chinese cabbage, finely sliced (or 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 teaspoons ginger, grated

DRESSING INGREDIENTS

1 tin coconut milk

1 teaspoon honey

1 red chilli, finely chopped

2 tablespoons lime juice

1 teaspoon lime zest

1 tablespoon fish sauce

SHOPPING LIST

400g prawns

1 Spanish onion

1 small Chinese cabbage

1 bunch kale

2 large carrots

1 bunch coriander

1 bunch mint

1 knob fresh ginger

1 tin coconut milk

Honey

1 red chilli

2 limes

Fish sauce

UTENSILS LIST

Sharp knives

Grater

Large bowl

Jar/small mixing bowl

Serving platter

Zester

Measuring cups/spoons

METHOD

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

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