Avocado, Prawn, and Cabbage Salad.
Avocado, Prawn and Cabbage Salad.
How about this Avocado, Prawn and Cabbage Salad?
How To Make Avocado, Prawn and Cabbage Salad:
For The Dressing:
Method:
- Make the dressing up to 1 week ahead and keep in a jar in the fridge. Cook the prawn mixture the day before needed. Keep chilled and toss everything together just before serving.
- This dressing is also delicious spooned over pan-fried chicken fillets and served with basmati rice.
Recipe and image courtesy of Bonne Maman.
Avocado, Prawn and Cabbage Salad Recipe from Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon @ £9.99.
Avocado, Prawn and Cabbage Salad. Are you looking for a new and tasty salad recipe to try out? How about this Avocado, Prawn, and Cabbage Salad?
Are you looking for a new and tasty salad recipe to try out?
How To Make Avocado, Prawn and Cabbage Salad:
(Serves 6)
Ingredients:
Ingredients:
- 6 fat garlic cloves, thinly sliced
- 2 tbsp vegetable oil
- 350g (12oz) raw shelled prawns
- 25g (1oz) roasted cashew nuts, finely chopped
- 1 ripe avocado
- 125g (4oz) white cabbage or Chinese cabbage, finely shredded
- 1 small green mango, peeled, stoned and shredded
- 1 small handful of fresh mint and coriander leaves, roughly chopped
- 6 spring onions, shredded
- ½ red chilli, deseeded and finely chopped
- 1 tbsp rice wine vinegar
- 2 generous tbsp. Bonne Maman Apricot Conserve
- Juice of 2 limes
- 1 tbsp fish sauce
- 2 tbsp vegetable oil.
Method:
- Put all the dressing ingredients in a jar and shake together.
- Fry the garlic in the oil in a heavy-based saucepan over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.
- In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.
- When ready to serve, peel, stone and dice the avocado and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.
- Make the dressing up to 1 week ahead and keep in a jar in the fridge. Cook the prawn mixture the day before needed. Keep chilled and toss everything together just before serving.
- This dressing is also delicious spooned over pan-fried chicken fillets and served with basmati rice.
Recipe and image courtesy of Bonne Maman.
Avocado, Prawn and Cabbage Salad Recipe from Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon @ £9.99.
Avocado, Prawn and Cabbage Salad. Are you looking for a new and tasty salad recipe to try out? How about this Avocado, Prawn, and Cabbage Salad?
Do you fancy trying it?
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Thanks for stopping by.
Tis looks so fabulous - I'll print this one out thanks Claire xx Maria
ReplyDeleteThanks for stopping by Maria :)
DeleteYum, I just pinned this wonderful recipe! Have a great week, Kippi
ReplyDeleteThanks for the pin Kippi :)
Deleteoh yum, I'd definitely give this a try.
ReplyDelete#abitofeverything
Thanks Anne :)
DeleteThis sounds (and looks!) delicious #abitofeverything
ReplyDeleteThanks for stopping by :)
Delete