Recipe Detail

ASIAN STYLE MANGO AND PRAWN SALAD

ASIAN STYLE MANGO AND PRAWN SALAD

 Prep 25 mins | Serves 4

2 plump Lebanese cucumbers, cut into 5cm batons

1-2 long red chillies, thinly sliced (seeds in)

4 cups finely shredded Chinese cabbage (about 1/2 medium)

2 cups finely shredded red cabbage (about ¼ medium)

1/2 small red onion, halved and very thinly sliced

1 cup mint leaves

1 cup Thai basil leaves

2 just-ripe mangoes, peeled and cut into thin ribbons

500g cooked king prawns, peeled and deveined

1/3 cup roasted cashews, roughly chopped

Lime wedges, to serve

Sweet chilli & lime dressing:

1/3 cup sweet chilli sauce

¼ cup lime juice

2 tsp soy sauce

STEP 1:  To make the sweet chilli & lime dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside.

STEP 2:  Combine cucumbers, chillies, cabbage, onion, mint and Thai basil in a large bowl. Drizzle with half of the dressing and gently toss to combine.

STEP 3:  Arrange the cabbage salad in serving bowls, top with mango and prawns. Sprinkle with cashews. Drizzle with the remaining dressing and serve with lime wedges.