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Prawn, cashew and mint salad with sweet chilli dressing


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

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

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


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.


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.


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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