This is one of the most requested salads by my family at present. The tangy, lightly spiced dressing is zingy and full of flavour. I pan fry the prawns then toss in the pak choy for that lovely wilted texture but you could serve all the vegetables raw if preferred. You can use this dressing […]
Serves 4 as a main salad
Preparation time: 15 minutes
Cooking time: 5 minutes
Light and refreshing this is the perfect energising dish – with plenty of protein and colourful vegetables it is low in carbs and sugar to avoid those energy dips in the afternoon.
You can make this vegan – omit the fish sauce and increase the tamari in the dressing to 3tbsp. Pan fry firm tofu cut into chunks to replace the prawns.
300g raw prawns, fresh
1tbsp olive oil or coconut oil
2 pak choy, halved or quartered lengthways
2 large carrots, cut into fine strips, julienne
1 red pepper, cut into fine stips
1 yellow or orange pepper, cut into fine strips
1 cucumber, deseeded and cut into strips, julienne
1 red onion, diced
Handful of fresh coriander leaves, chopped
Handful of fresh mint leaves, chopped
Dressing
2 red chillies, deseeded and chopped
1/2 tsp lemon grass puree or 2 lemon grass stalks chopped
1/2 tsp chopped garlic, (2 garlic cloves)
1/2Â white onion, chopped
1tbsp fresh ginger chopped
3tbsp fish sauce
2tbsp tamari soy sauce
3tbsp xylitol
6tbsp lime juice
pinch of black pepper
