Asian Slaw with Grilled Tiger Prawns
If I had to choose just one salad to eat for the rest of my life it would be coleslaw. I make a variety of slaw with nods to a number of cuisines. There is a Middle Eastern style with yoghurt and tahini, good old Aussie BBQ slaw with carrots and white cabbage and a version dressed in lime juice and served with soft Mexican tacos. This Asian slaw could be modified in so many ways but if you have a sweet tooth add some fresh pineapple to give it a lift. My children love apple in their coleslaw and if it will get them eating a big bowl of salad then I'm fine with that. Any way you do it, adding coleslaw to the weekly repertoire is a great way to up the plant based food in your diet. Enjoy.
Yarra Valley Asian Salad Splash
20 prawns, peeled and deveined
1 tsp turmeric
1 tsp fresh ginger, finely grated
1 tsp coriander ground
Juice of ½ lime
1 tbsp grape seed or peanut oil
11/2 cup Chinese cabbage, sliced finely
1 cup Red cabbage, sliced finely
1 bunch coriander, remove roots and cut into 4cm lengths (reserve a little for garnish)
2 sticks celery, finely sliced on an angle
½ cup daikon, julienne
1 red apple, julienne
1 cup sprouts
2 spring onion, sliced finely on an angle
1 tbsp sesame seeds, toasted
½ tbsp black sesame seeds
2 green chili, finely sliced (Optional)
2 tbsp fried shallots
Combine all prawn ingredients into a bowl and toss to coat the prawns.
Heat a large fry pan, or BBQ, to medium high heat. Sear the prawns for around 2 minutes each side then reserve to
Combine all slaw ingredients except the green chilli and crisp shallot in a large bowl and toss with ½ cup of Yarra
Valley Asian Salad Splash. Season with fish sauce and lime juice. (Optional)
Place the salad into a presentation bowl and dot with prawns before finishing with green chilli, reserved coriander
Serve with extra dressing on the table.
You could replace the prawns with grilled chicken or tofu.