Asian Slaw with Grilled Tiger Prawns

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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

Grilled Prawns

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


Fish sauce

Lime juice


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

and shallots.

Serve with extra dressing on the table.

Cooks Notes

You could replace the prawns with grilled chicken or tofu.