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Crunchy Prawn Salad with Asian Dressing 4 Servings 3 cups very thinly sliced Earthbound Farm Organic Celery or Celery Hearts (with leaves, if any) 2 ½ cups shredded cabbage (about 4-1/2 ounces) 1 carrot (peeled, julienned or grated (about 1 cup)) 10 oz medium cooked, peeled prawns (whole or diced) ¼ cup fresh mint, chopped (or to taste) 2 Tbsp fresh cilantro (chopped) ½ cup roasted, salted peanuts (chopped) 1 ½ Tbsp fish sauce 1 ½ Tbsp fresh lime juice 1 Tbsp unseasoned rice vinegar 1 Tbsp superfine sugar ½ red chili (stemmed, seeded and very thinly sliced, or to taste) 1 clove garlic (crushed in a garlic press)
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Crunchy Prawn Salad with Asian Dressing

Celery, carrots and cabbage add delightful crunch to this simple salad, which capitalizes on Asian herbs and oil-free dressing for a big, healthy flavor punch. Although we've called for prawns here, this recipe works beautifully with crabmeat, lobster or even cooked chicken, too.

The flavors and textures in this salad are at their best when it's assembled and dressed just before serving, but you can prep the various components up to 2 days in advance. If you're grating the vegetables, use the side of the grater with the largest holes.

Prep time: 25 min | Total time: 25 min | 4 Servings

Ingredients

3 cups

very thinly sliced Earthbound Farm Organic Celery or Celery Hearts (with leaves, if any)

2 ½ cups

shredded cabbage (about 4-1/2 ounces)

1

carrot (peeled, julienned or grated (about 1 cup))

10 oz

medium cooked, peeled prawns (whole or diced)

¼ cup

fresh mint, chopped (or to taste)

2 Tbsp

fresh cilantro (chopped)

½ cup

roasted, salted peanuts (chopped)

1 ½ Tbsp

fish sauce

1 ½ Tbsp

fresh lime juice

1 Tbsp

unseasoned rice vinegar

1 Tbsp

superfine sugar

½

red chili (stemmed, seeded and very thinly sliced, or to taste)

1 clove

garlic (crushed in a garlic press)

Directions

To make the dressing, place the fish sauce, lime juice, vinegar, sugar, chili and garlic in a small jar and seal the lid tightly. Shake vigorously until the sugar dissolves. Set aside at room temperature, or refrigerate for up to 2 weeks if you’re not using it within 3 hours.

Place the celery, cabbage, carrots, prawns, mint and cilantro in a large bowl and toss to combine.

When you’re ready to serve, add all of the dressing to the vegetable and prawn mixture, and toss to coat. Garnish with the peanuts and serve immediately.

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