Vietnamese Prawn Slaw
Vietnamese Prawn Slaw



  • 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

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