Recipe
Prawn and courgette zoodle salad.
Six raw vegetables, prawns, and a lime and coconut dressing with ginger through it. Toasted coconut on top.
Ingredients
The salad
- 200g white cabbage (about a quarter head), thinly sliced
- 1 carrot, julienned
- 1 courgette, julienned
- 1 celery stalk, julienned (optional)
- 75g (½ cup) peas or edamame, blanched
- 2 cups chopped herbs — coriander, parsley, mint and basil work well here
- ½ cup cashews, roasted and chopped
- Optional: shirataki or rice noodles, cooked as the packet says
The dressing
- 120ml (½ cup) coconut milk
- ½ cup cashews, soaked at least an hour
- Zest and juice of 3 limes
- 2 tbsp grated ginger
- 2 tsp tamari
- 2 tsp coconut sugar
- 2 tsp sesame oil
- 1 garlic clove, grated
- Fresh or dried chilli, to taste
To serve
- 240g prawns, pan-fried
- 20g coconut flakes, toasted
Method
- Soak the cashews for the dressing in cold water for at least an hour. This is the only part that needs planning.
- Blend all the dressing ingredients until completely smooth. It should pour rather than sit — loosen with a little water if it needs it.
- Blanch the peas or edamame for two minutes and refresh under cold water. Cook the noodles, if using.
- Toast the coconut flakes in a dry pan until just golden. They turn from pale to burnt in about twenty seconds, so do this first and off the heat.
- Pan-fry the prawns.
- Combine the cabbage, carrot, courgette, celery, peas, herbs, cashews and noodles in a large bowl. Add as much dressing as the salad needs and toss well.
- Top with the prawns and scatter the toasted coconut over.
per serving
440 kcal · 26 g protein · 29 g fat · 26 g carbohydrate · 5.9 g fibre
Good source of
protein · selenium · vitamin C · vitamin K · vitamin B12 · iodine
Goes with
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From Katia