with Sesame Dressing & Crushed Peanuts
We're in our light and bright era, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, prawns stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit as your delightful dinner in no time. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Long Chilli
1
Ginger paste
1 packet
Brown sugar
0.5 tsp
Soy sauce
0.5 tbs
Vinegar
1 tsp
Peeled prawns
2 packet
Apple
1
Carrot
1
Shredded cabbage mix
1 packet
Baby spinach leaves
1 packet
Crushed peanuts
1 packet
Sesame dressing
1 packet
• Finely chop garlic. • Thinly slice long chilli (if using). • In a small bowl, combine garlic, ginger paste, half the long chilli, the brown sugar, soy sauce and vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes. • Add chilli ginger mixture and cook, until fragrant, 1 minute.
• Meanwhile, thinly slice pear into thin wedges. • Grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, apple, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season with salt and pepper.
• Divide sesame slaw between bowls. • Top with chilli-ginger prawns and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
1812
kJ
Energy (kJ)
433
kcal
Calories
25.6
g
Fat
3.9
g
of which saturates
19.4
g
Carbohydrate
17.5
g
of which sugars
11.1
g
Dietary Fibre
32.5
g
Protein
1958
mg
Sodium
