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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

  • 0.5 cup Raw Peanut

  • 300 g Chinese cabbages leaves

  • 1 carrot peeled and julienned

  • 0.5 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

  • Dressing

  • 150 ml rice wine vinegar

  • 1 tablespoon caster sugar or to taste

  • 1 teaspoon dried Chilli Flake or to taste


  • 1.

    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.

  • 2.

    Tightly roll cabbage leaves together, then slice thinly and place in a large bowl.

  • 3.

    Using a mandolin, if possible, thinly slice carrot lengthwise, then using a sharp knife thinly slice carrot lengthwise into julienne.

  • 4.

    Add carrot, onion, tomatoes, prawns and herbs to cabbage.

  • 5.

    Coarsely crush peanuts in a mortar and pestle and add to salad.

  • 6.

    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.

  • 7.

    Add enough dressing to generously coat salad and toss well to combine. Season to taste.

  • 8.

    Spoon salad on to a serving platter and serve as an accompaniment to stir-fried fish and steamed rice.

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