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Vietnamese Style Prawn Coleslaw

A simple fresh salad that could also be dressed with a classic nam jim and have the addition of roasted or poached chicken if available.

vegetable oil or peanut oil
½ cup Raw Peanut
300 g Chinese cabbages leaves
1 carrot peeled and julienned
½ Spanish Onion thinly sliced
8 large Cherry Tomatoes sliced
12 King Prawns peeled,deveined & halved lengthways
1 cup mixed fresh Herbs e.g/ coriander, mint, thai basil or vietnamese mint leaves

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Heat a little vegetable or peanut oil in a frying pan, add peanuts and roast over medium heat, stirring regularly until golden brown. Drain on absorbent paper and cool.
Tightly roll cabbage leaves together, then slice thinly and place in a large bowl.
Using a mandolin, if possible, thinly slice carrot lengthwise, then using a sharp knife thinly slice carrot lengthwise into julienne.
Add carrot, onion, tomatoes, prawns and herbs to cabbage.
Coarsely crush peanuts in a mortar and pestle and add to salad.
Combine vinegar, sugar and chilli flakes in a small saucepan, bring to the boil and stir until sugar dissolves then remove from heat and cool to room temperature.
Add enough dressing to generously coat salad and toss well to combine. Season to taste.
Spoon salad on to a serving platter and serve as an accompaniment to stir-fried fish and steamed rice.

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Lauren Anderson December 2008

We are serving this on Christmas Day with our array of salads, cold ham and turkey. Thanks Neil! This has been used many times at our family gatherings, easy to make and great for picnics, parties and simple summer dinners. ~ Lauren.

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Margaret May December 2008

Great recipe for summer - east to make - looks great on serving platter. Cheers Margaret

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