Ingredients

  • 500g fresh green prawns
  • 1/2 red capsicum, seeds removed and sliced thinly
  • 1/2 green capsicum, seeds removed and sliced thinly
  • 2 spring onion (eshallots), sliced thinly
  • 2 cups shredded cabbage
  • 1 small Lebanese cucumber, deseeded and thinly sliced
  • 1/2 bunch coriander leaves
  • Good handful of mint
  • 1 inch piece of ginger, thinly sliced and cut into fine matchsticks
  • 200g rice noodles

 

Dressing (makes 1 cup)

  • 1/2 bunch coriander stalks
  • 1 clove garlic
  • 1/2 teaspoon sesame oil
  • 1/4 cup sweet chili
  • 2 tablespoons fish sauce
  • 1/2 cup sweet style vinegar
  • 2 tablespoons lighter tasting oil

 

Directions

  1. Combine all the dressing ingredients in a food processor or blender and combine until smooth. This will keep in the fridge for up to a month.
  2. Steam the prawns for 8 – 10 minutes until they turn pink. You can also cook them in a frypan or use fresh cooked prawns.
  3. Soak the rice noodles in boiling water until softened and then drain. Rinse them with cold water and allow them to drain completely.
  4. Combine all the ingredients for the salad with the noodles and toss together. Spoon over a couple of tablespoons of dressing and toss again.
  5. Serve chilled.

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