Prawn & crunchy veg salad with peanut dressing recipe

A fantastically fresh salad full of texture and vibrant colours.

prawn & crunchy veg salad with peanut dressing
Maja Smend

SERVES 2

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

Peanut dressing
2 tbsp peanut butter (crunchy or smooth)
1 tbsp lime juice
1 tbsp fish sauce
2 tsp maple syrup
1 tsp soy sauce

  1. 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.
  2. Meanwhile, whisk together all the dressing ingredients.
  3. Toss all the remaining vegetables and chilli together with half the dressing.
  4. Scatter the prawns and edamame over the top and drizzle over a little more dressing before serving.