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Ingredients
Method
- 150g shredded white cabbage
- 100g grated carrots
- ½ sliced red onion
- 200g cooked peeled prawns
- 3 tbsp salad cream
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 3 tbsp quality mayo
- 2 tbsp ketchup
- Mix the cabbage, onion and carrots in a bowl and fold in the cooked prawns. Mix the salad cream, mayo, ketchup, Worcestershire sauce and lemon juice in a separate bowl, then gently stir into the slaw. Serve with barbecued fish and shellfish, or as part of a tapas spread.
15 mins
4 serving
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