Vietnamese Style Prawn Coleslaw

A fresh coleslaw featuring roasted peanuts, prawns, and julienned vegetables tossed in a sweet and spicy rice vinegar dressing.

Healthy Seafood Salad Prawns Low Carb

Estimated Nutrition

Calories

287.1

kcal / serving

1148.2 kcal total

Carbs

18.7g

per serving

74.8 g total

Fat

16g

per serving

64.1 g total

Protein

17.1g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

150

Rice Wine Vinegar

NutsSeeds

Peanut

Raw

cup

Coriander

Fresh leaves mixed with mint, Thai basil, or Vietnamese mint

tsp

Chili Flakes

Dried

OilsFats

Vegetable Oil

Or peanut oil

Seafood

piece

King Prawns

Peeled, de-veined, and halved lengthwise

Vegetables

300

Chinese Cabbage

Leaves sliced thinly

piece

Carrot

Peeled and julienned

0.5

piece

Spanish Onion

Sliced thinly

piece

Cherry Tomato

Sliced

Method

Spoon the salad onto a platter and serve.

Toss the salad with the dressing and season as desired.

Boil the vinegar, sugar, and chilli flakes in a saucepan until the sugar dissolves and then let it cool.

Roast the peanuts in oil over medium heat until golden brown and drain on absorbent paper.

Slice the rolled cabbage leaves thinly and place them into a large bowl.

Crush the peanuts coarsely using a mortar and pestle and add them to the salad.

Combine the carrot, onion, tomatoes, prawns, and herbs with the cabbage.

Julienne the carrot thinly using a mandolin or sharp knife.