Celery, carrots and cabbage add delightful crunch to this simple salad, which capitalizes on Asian herbs and and oil-free dressing for a big, healthy flavor punch. Although we've called for prawns here, the recipe also works beautifully with crabmeat, lobster or even cooked chicken.
This salad's flavors and textures work 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.
very thinly sliced Earthbound Farm Organic Celery or Celery Hearts (with leaves, if any)
2 ½ cups
shredded cabbage (about 4-1/2 ounces)
carrot (peeled, julienned or grated (about 1 cup))
medium cooked, peeled prawns (whole or diced)
fresh mint, chopped (or to taste)
fresh cilantro (chopped)
roasted, salted peanuts (chopped)
1 ½ Tbsp
1 ½ Tbsp
fresh lime juice
unseasoned rice vinegar
red chili (stemmed, seeded and very thinly sliced, or to taste)
garlic (crushed in a garlic press)
Place the celery, cabbage, carrots, prawns, mint and cilantro in a large bowl and toss to combine.
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.
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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