This recipe makes a batch of scrumptious healthy muffins, ideal for a snack or breakfast. They contain no dairy so are suitable for individuals who follow a vegetarian diet or who are lactose intolerant.
- 1 kg Australian prawns peeled
- 1 (150 g) cucumber sliced into thin strips
- 1 red capsicum sliced into thin strips
- 1 red chilli de-seeded and sliced into thin strips
- 250 grams cabbage (shredded)
- 1 cup (100 g) bean sprouts
- 1/2 cup (50 g) mint leaves (diced)
- 1/2 cup (50 g) coriander (diced)
- 1/2 cup white vinegar
- 2 tablespoons sesame oil
- 1 teaspoon fish sauce
- 1 tablespoon sweet chilli sauce
- Toss salad ingredients in a bowl, leaving the prawns aside.
- Combine the dressing ingredients in a cup and mix.
- Drizzle up sauce then drizzle over the salad.
- Add prawns on top of salad.
Preparation time: 50 minutes
Cooking time: None
Difficulty rating: Easy
- Always peel the prawns yourself. They taste fresher.
- Leave the skin on the cucumber to make sure you get all the fibre in this recipe. Fibre is an important micronutrient used by the gastrointestinal system to aid digestion. Most of the fibre in fruit and vegetables is found in the skin.
- Taste the sauce before drizzling over salad, adding more ingredients if required to your specific taste.
- Use red cabbage to give this salad a vibrant look. Red cabbage also has more fibre than white cabbage so this substitute will make the recipe higher in fibre.
- Take care when preparing raw prawns as they can cause food poisoning if they come into contact with raw foods like salad.
This recipe was designed by Sara from Parafield Gardens, SA.
Nutritional analysis per serve:
|Total fat||10.18 g|
|Saturated fat||1.60 g|
|Total sugars||4.36 g|
For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.
|For more information on gluten-free diets, see Gluten-Free Diet.|