Back home
Ingredients
Method
- Veg oil
- 75g raw peanuts
- 300g chinese cabbage, sliced thinly
- 1 carrot, peeled and sliced thinly
- 1 onion, sliced thinly
- 8 cherry tomatoes, sliced
- 12 cooked king prawns, halved lengthways
- 1 cup of fresh mixed coriander leaves, basil, mint, and parsley
- 150ml rice wine vinegar
- 1 tbsp caster sugar
- 1 tsp dried chilli flakes
- Fry the peanuts in a little oil for a few minutes, then drain on kitchen paper. Pop the sliced cabbage, carrot, onion, prawns, herbs, and tomatoes into a bowl, then crush the peanuts and add to the mix.
- Combine the vinegar, sugar, and chilli flakes in a small saucepan, and heat to dissolve the sugar. Stir well, then allow to cool. Pour the dressing all over the salad, and toss well to serve.
30 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box