At the start of every new week, I’m always determined to eat a little healthier, so this Asian prawn salad is just what I need! I don’t think salads have to be boring or unsatisfying, I love this zingy dressing mixed with prawns, crunchy veggies and cashews.
The dressing is so good, I could drink it with a spoon. And of course, if you are feeding a crowd, you can simply double or even triple the quantity of the ingredients to make more. It’s a super simple one to put together. Using cooked prawns means no need to cook them yourself, just cut up your veg, make your dressing and boom, you’re done. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Asian Prawn Salad
Ingredients (serves one)
1 small carrot, finely cut or ribboned with a potato peeler
Half a red onion, finely diced
Small piece cucumber, sliced
1 small red chilli, deseeded and finely diced
Half a green pepper, diced
Small handful cashew nuts
125g cooked and peeled king prawns
Handful of fresh coriander, chopped
Some mixed lettuce leaves
For the dressing:
1 tbsp sesame oil
1 tsp rice wine vinegar
1 tbsp honey
2 tsp soy sauce
1 tsp crushed ginger
1 crushed garlic clove
1. First, mix your dressing ingredients together and set aside. Meanwhile, pop your cucumber, green pepper, red onion, red chilli and carrot into a bowl.
2. In a small, dry frying pan, lightly toast your cashews until lightly browned, then add to the bowl of veggies along with your cooked prawns, the mixed salad leaves and a handful of fresh coriander. Toss together with the dressing until evenly mixed.
3. Pile into a bowl and EAT. I mean, how easy was that!