There is something about a good Asian salad that is so satisfying. Creamy, spicy, crispy, a bit sweet, a bit sparkling, it can tick any box. Personally, I prefer the healthier Asian cabbage salad of the pasta version, as cabbage is the perfect base for soaking up the bandage. This salad is great as a side dish or is topped with shrimp or chicken. The dressing is incredibly good. I recommend mixing the flavors in advance as long as possible and trying to cook the salad just before serving to make sure the vegetables keep their crispiness. The best part; This recipe is packed with different types of vegetables, so you will not feel guilty if you go back for seconds … and a third.
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 3 carrots
- 3 cups shredded cabbage
- 1/3 cup chopped scallions
- 2 tbsp sesame oil
- 3 tbsp peanut butter sub cashew butter if Paleo
- juice from 1 lime
- 1 1/2 tbsp Coconut Aminos or Tamari
- 1 tbsp honey (sub for Orange juice to make Whole30)
- 1/2 tbsp fresh ginger
- handful of cilantro or coriander for those of you in the UK
- 1/2 cup of prawns optional
In a small bowl whisk together sesame oil, peanut butter (or cashew butter), lime juice, coconut amines or tamari, honey (or other sweetener) and ginger. Set aside
If you are able to find shredded cabbage at the grocery store then I recommend buying that for ease. Otherwise to get the coleslaw into very thin strips I cut it in half and then use a cheese slicer to shred it.
Cut the carrots and peppers into very thin long strips, the thinner the better.
In a bowl mix together all of the vegetables, including the chopped scallions
Right before serving cook the prawns in a pan on medium high heat with a splash of sesame oil and lime juice.
While the prawns are cooking, pour the dressing over the salad and toss. To serve, top the salad with a few cilantro leaves and 3-4 prawns. Enjoy!