Crunchy Vietnamese Prawn Salad

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Ingredients

Adjust Servings:
5-6 large cooked prawns or 100g cooked chicken breast
100g white cabbage finely shredded
1 medium carrot grated
6 slices of cucumber
¼ red onion
Handful of coriander and mint
Handful of Bean shoots optional
Handful of chopped toasted almonds or cashews
Deep fried shallots from a good oriental food store
Dressing (ideal for 2 servings)
1tsp xylitol or honey
2 tbsp boiling water
2 tbsp fresh lime juice
2 tbsp fish Sauce or 4 crushed Anchovies and 2tbsp liquid amino
1 hot chilli deseeded and chopped finely
1 clove garlic minced

Nutritional information

351
Calories
20g
Carbs
26g
Protein
17g
Fat

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Crunchy Vietnamese Prawn Salad

Cuisine:

This is equally delicious with grilled chicken and even fillet steak!

  • 11 mins
  • Serves 2
  • Easy

Ingredients

  • Dressing (ideal for 2 servings)

Method

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This is one of my all time favorites! A great ‘go to’ salad to impress your mummy friends when they come over with their kids  for a play date! This is equally delicious with grilled chicken and even fillet steak!

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Steps

1
Done

Start with the dressing: put the xylitol or honey in a bowl and add the boiling water to dissolve – then add the rest of the ingredients, lime juice, fish sauce, chilli and garlic, and set aside

2
Done

Then toast the nuts in a dry pan, turning regularly. Watch you don’t burn these!

3
Done

Thinly slice the cabbage, red onion and cumbers into a bowl, grate the carrot and add the herbs and bean shoots.

4
Done

Toss the salad with the dressing, top with prawns, deep fried shallots and toasted nuts

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