Aussie Prawn Salad

Ingredients
Method
Nutritional content

Ingredients

Serves 4

1 kg Australian prawns peeled
1 (150 g) cucumber sliced into thin strips
1 red capsicum sliced into thin strips
1 red chilli de-seeded and sliced into thin strips
250 grams cabbage (shredded)
1 cup (100 g) bean sprouts
1/2 cup (50 g) mint leaves (diced)
1/2 cup (50 g) coriander (diced)

Dressing

1/2 cup white vinegar
2 tablespoons sesame oil
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce

Method

Toss salad ingredients in a bowl, leaving the prawns aside.
Combine the dressing ingredients in a cup and mix.
Drizzle up sauce then drizzle over the salad.
Add prawns on top of salad.

Preparation time: 50 minutes
Cooking time: None
Difficulty rating: Easy

Tips

Always peel the prawns yourself. They taste fresher.
Leave the skin on the cucumber to make sure you get all the fibre in this recipe. Fibre is an important micronutrient used by the gastrointestinal system to aid digestion. Most of the fibre in fruit and vegetables is found in the skin.
Taste the sauce before drizzling over salad, adding more ingredients if required to your specific taste.
Use red cabbage to give this salad a vibrant look. Red cabbage also has more fibre than white cabbage so this substitute will make the recipe higher in fibre.
Take care when preparing raw prawns as they can cause food poisoning if they come into contact with raw foods like salad.

This recipe was designed by Sara from Parafield Gardens, SA.

Nutritional content

Nutritional analysis per serve:

Energy	1569.16 kJ 392 cal
Protein	62.45 g
Total fat	10.18 g
Saturated fat	1.60 g
Carbohydrates	5.15 g
Total sugars	4.36 g
Fibre	4.53 g
Sodium	1401.89 mg
Cholesterol	478 mg
Potassium	1167 mg

More information

For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.