A fantastically fresh salad full of texture and vibrant colours.
150g frozen edamame beans
1⁄4 savoy cabbage, core discarded, finely shredded
1 yellow pepper, deseeded and finely sliced
250g carrots, peeled and shredded or julienned
1⁄2 red onion, finely sliced
1 red chilli, finely sliced 150g cooked king prawns
2 tbsp peanut butter (crunchy or smooth)
1 tbsp lime juice
1 tbsp fish sauce
2 tsp maple syrup
1 tsp soy sauce
- Bring a saucepan of water to the boil, add the edamame and simmer for 4 minutes until the beans have risen to the top of the water. Drain and set aside.
- Meanwhile, whisk together all the dressing ingredients.
- Toss all the remaining vegetables and chilli together with half the dressing.
- Scatter the prawns and edamame over the top and drizzle over a little more dressing before serving.