Prawn Noodle and Vegetable Salad with an Asian Peanut Dressing Recipe
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of king prawns, raw or cooked
peeled and grated
of rice noodles
pepper or red chilli, chopped
handful of sprouts (optional)
of pickled ginger, chopped
red wine vinegar
For the Dressing
chilli oil (recipe here)
smooth peanut butter
The juice of 1 lime
clove, peeled and finely chopped
piece of fresh root ginger, peeled and finely chopped
If you are using raw prawns cook them for 3-4 mins until they change colour, for a tip if you put a saucepan lid on for the last min it will steam them and keep them juicy.
Add the noodles to a bowl cover with boiling water and leave for at least 5 minutes.
In a bowl add the pickled ginger to the cabbage and set aside. To make the pickling liquor add the red wine vinegar and sugar to a pan bring to the boil and reduce for 2 mins, pour over the cabbage and pickled ginger stir in well and place in fridge.
Add all the dressing ingredients into a jar shake well and leave to infuse while you make the salad.
To assemble the salad drain the noodles and place in the middle of the plate. Put the carrots next to the noodles on one side and the pickled cabbage on the other, sprinkle with the sprouts. Spoon the dressing over the noodles, add the prawns and finish off the sweet pepper.
Place all of the dressing ingredients into a jar with a lid on and give it a good shake to combine. Heat a small frying pan over a moderate heat and toast the sesame seeds until they start popping and set aside
Add the slightly cooled vegetables, sprinkle over the walnuts and finish off with the dressing. On a baking try add the chopped vegetables drizzle with olive oil and season with salt and pepper or a herb mixture like zaatar
Cover and shake well. With just a few minor modifications, I have made this recipe several times. This recipecan be used on salad greens, pasta, or anyrecipe that calls for Italiandressing, including Perfect Potato Salad