the colours and fresh flavours in this recipe make it the perfect meal for summer. it’s spicy, zesty yet refreshing at the same time. best of all it’s so easy to make! Enjoy!
First published at www.transformationcookbook.com
Ingredients:
400g cooked prawns, peeled
1 wombok cabbage, shredded
4 carrots, peeled and thinly cut
2 Granny Smith apples, cored and thinly sliced
1/2 cup mint leaves, chopped
Dressing:
Juice from 1/2 lime
2 tbsp balsamic vinegar
2 tbsp honey
1/2 red chilli, deseeded and finely chopped
1 tbsp flaxseed oil
Step 1 – Combine shredded cabbage, carrot sticks, apple and mint into a large salad bowl.
Step 2 – Whisk together all dressing ingredients into a small bowl. (Or shake well in a small jar.)
Step 3 – Add prawns to the salad and toss to combine. Plate up and drizzle with salad dressing.
Tip: You could garnish with extra mint leaves.
