Grated carrots, red cabbage, courgette, spinach, and sweetcorn come together to create a refreshing vegetable base. Succulent prawns are tossed in a zesty dressing made with fish sauce, lime juice, garlic, and a touch of chilli flakes. Add the dressed prawns to the salad and serve, relishing the delightful blend of textures and flavours.
Ingredients
Makes 2
Cooked Prawns 250g or 8.8oz
Sweet Corn 120g or 4.2oz
Courgette 1 small
Red Cabbage 70g or 2.5oz
Carrot 1 medium
Spinach handful
Sweet Chilli Sauce 2 tbsp
Fish Sauce 1 tbsp
Garlic Cloves 1
White Sugar 1 tsp
Chilli Flakes pinch
Allergens: Shellfish, Sulphites
Method
Grate the carrots, red cabbage, and courgette, and set them aside.
In a large bowl, combine the grated vegetables, spinach, and sweetcorn. Toss them gently to mix well and ensure even distribution.
In a separate small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili flakes until the ingredients are well incorporated.
Add the cooked prawns to the dressing and toss them gently to coat them evenly with the flavorful dressing.
Add the dressed prawns to the vegetable salad and gently toss everything together to combine. Ensure that the prawns are evenly distributed throughout the salad.
Nutritional Information
Per Serving
KCAL: 202.7 | PRO: 24.4g | CARB: 20g | FAT: 2.9g | FIBRE: 2g