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Prawn, cashew and mint salad with sweet chilli dressing

Authorbskt
DifficultyBeginner

Loaded with colorful vegetables and crunchy cashews, this simple prawn salad is perfect for hot summer days.

[cooked-sharing]
Yields6 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 2 tbsp caster sugar
 2 tbs rice vinegar
 1 large carrot, cut into matchsticks
 200g dried vermicelli rice noodles
 1 tsp sunflower oil
 24 large cooked king prawns, peeled, deveined, halved lengthways
 1/4 small red cabbage, shredded
 Large handful mint leaves
 1/3 cup (50g) cashews, lightly toasted, chopped
 Sweet chilli dressing
 1 long red chilli, seeds removed, chopped
 1 garlic clove, crushed
 1 tsp finely grated ginger
 1/4 cup (55g) caster sugar
 1/4 cup (60ml) rice vinegar
 2 tbs lime juice
 1 tbs fish sauce
1

Combine the sugar, vinegar and carrot in a bowl. Stand for 20 minutes to marinate.

2

Meanwhile, for the dressing, place chilli, garlic, ginger, sugar and vinegar in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half. Cool, then stir in lime juice and fish sauce.

3

Soak the noodles according to packet instructions. Rinse under cold running water, drain well and toss with the oil. Season noodles with a little sea salt.

4

Drain the carrot and add to the noodles with the prawns, cabbage, mint, nuts and dressing. Toss to combine, then serve immediately.

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