Crunchy Asian Cabbage Prawn Salad Recipes

CRUNCHY ASIAN CABBAGE & PRAWN SALAD

Crunchy Asian cabbage & prawn salad image

This no-cook main course is packed full of good-for-you ingredients

Provided by Lulu Grimes

Time 20m

Number Of Ingredients 14

Ingredients

250g/9oz Chinese cabbage
175g/60z white cabbage
2 celery sticks
2 carrots
small handful mint , chopped
small handful coriander , chopped
200g cooked large peeled prawn
4 tbsp roasted peanut , chopped
1-2 small red chillies , sliced
1 garlic clove , crushed
2 tbsp caster sugar
2 tbsp rice vinegar
3 tbsp lime juice
3 tbsp fish sauce

Steps:

Shred the cabbages, celery and carrot finely on a mandolin or grate them on the largest holes on a grater. Add the mint and coriander to the vegetables along with the prawns. Toss everything together.
Make the dressing by whisking all the ingredients together. Dress the salad and tip it into a bowl, sprinkle over the peanuts and serve straight away.

Nutrition Facts : Calories 198 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.18 milligram of sodium

CRUNCHY ASIAN SALAD WITH SHRIMP AND SCALLOPS

Crunchy Asian Salad With Shrimp and Scallops image

A local restaurant serves a salad similar to this and after a lot of experimenting I came up with a pretty good imitation. I stop on the way home from work at the local Chinese restaurant to pick up the fried wonton strips. Don't let the number of ingredients scare you off as it assembles quickly and easily. You can make the dressing ahead of time and store in the refrigerator.

Provided by Vicki in CT

Categories Salad Dressings

Time 22m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

4 cups mixed baby lettuces and spring greens
2 cups Chinese cabbage, shredded
1/4 lb raw shrimp, peeled and deveined
1/4 lb bay scallop, drained
2 teaspoons soy sauce
1 teaspoon olive oil
2 cups wonton skins, strips that are fried
2 tablespoons green onions, minced
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ginger
1 teaspoon sugar
1/2 teaspoon white pepper
1/4 teaspoon salt
1/3 cup canola oil

Steps:

Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
Combine all dressing ingredients in jar and shake well.
Divide wonton strips into two portions and place in bottom of of two serving bowls.
Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
Toss spring mix and cabbage with dressing. Place on top of wonton strips.
Top salad mix with cooked shrimp and scallops.

Nutrition Facts : Calories 496.5, Fat 40.3, SaturatedFat 3.2, Cholesterol 105.2, Sodium 1164.9, Carbohydrate 10.9, Fiber 2.3, Sugar 4.3, Protein 24.5

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