by Simon Lavarack on
April 22, 2020

Vietnamese prawn & cabbage salad

Ingredients – serves 4 as part of a shared Asian banquet

  • 200 g Chinese cabbage
  • 1-2 carrots
  • 8 large cherry tomatoes
  • 8 cooked king prawns, peeled, deveined, tails intact
  • 1/2 cup raw peanuts, roasted, lightly crushed
  • 1 cup Asian herb leaves ( Thai basil, coriander and mint)

Ingredients for Nuoc cham dressing:

  • 4 long red chillies
  • 2 garlic cloves
  • 4 tablespoons caster sugar
  • 1/3 cup (80 ml) lime juice (about 3 fresh limes)
  • 3/4 cup (185 ml) fish sauce
  • 1/3 cup (80 ml) rice vinegar
  • Finely chopped green or red  small chillies, to taste!!

Method:

To prepare Nuoc Cham dressing

  • Split the long red chillies, remove and discard seeds, then slice.
  • Pound the garlic with a pinch of salt using a large mortar and pestle.
  • Add the sliced red chillies and continue to pound the mixture to a fine paste. (Alternatively, pulse garlic and chilli briefly in a food processor to finely chop)

Make the dressing:

  • Add caster sugar and stir to blend. Squeeze in the lime juice, then slowly stir in the fish sauce, rice wine vinegar and 1 cup (250 ml) water until completely incorporated.
  • Add chopped chillies to taste.

Assemble the salad:

  • Finely slice the cabbage leaves and place in a mixing bowl
  • Peel the carrots and cut into thin match sticks.
  • Halve the cherry tomatoes, then add to the bowl with the carrots, prawns, peanuts and mixed herbs.

Toss the salad:

  • Add enough of the Nuoc cham dressing to generously coat the salad (leftover dressing will keep for 2-3 days in the fridge). Toss well to combine, then divide among serving plates