Crunchy Asian Prawn Salad


¼ small wombok, shredded
¼ small red cabbage, shredded
½ cup coriander leaves, finely chopped
24 cooked prawns, peeled and deveined
1 cucumber, thinly sliced
1 nashi pear, thinly sliced
1 cup fresh mint leaves
½ cup (75g) dry roasted cashews
½ cup (50g) fried noodles
1 tsp chilli flakes
Soy Dressing
3 tbsp cup soy sauce
2 tbsp lime juice (approx 1 lime)
3 tbsp brown sugar
1 ½ tsp sesame oil


Step 1

In a measuring jug, whisk together dressing ingredients until brown sugar is well incorporated. Set aside.

Step 2

Take a large mixing bowl, add the wombok, red cabbage and coriander. Toss to combine. Add the cooked prawns, cucumber, nashi pear, mint, cashews, fried noodles and chilli flakes. Add the dressing and toss to combine. Serve immediately.