Crunchy Prawn Salad with Asian Dressing


Celery, carrots, and cabbage add delightful crunch to this simple, light, and healthy salad, which capitalizes on Asian herbs and (oil-free) dressing for a big flavor punch. Although we've called for prawns here, the recipe also works beautifully with crabmeat, lobster, or even cooked chicken. The salad should be 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 a grater with the largest holes.


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


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

Make the Asian 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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