Spring is the perfect time to introduce more raw veggies and lighter fare. A lovely fresh salad, with a little TLC and a really delicious dressing, can be just as satisfying as a heavier meal.
This Vietnamese inspired dish takes a little bit of chopping, but it’s well worth the effort and contains a lot less sugar that one you might pick up from your local. We’ve served it up here with chilli and garlic prawns, but we also pulled it out the following night with some honey soy chicken drumsticks.
Try it for a tasty light Spring lunch or dinner!
Ingredients to serve 2
(because we know your kids probably won’t be into it)
- 12 green prawns, shells removed, tails on
- 2 cloves garlic, crushed
- 1 red chilli, seeds removed, finely chopped
- Juice of 1 lime
Asian sprout salad
- 2 big handfuls of snow peas
- 1 carrot, peeled
- 2 Lebanese cucumbers
- 1 red capsicum
- 2 big handfuls of bean sprouts
- 2 spring onions, finely sliced
- ¼ cup flaked or slivered almonds
- 2.5 tablespoons rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- Combine garlic, chilli and lime juice in a bowl and toss with prawns. Cover with cling wrap and pop in the fridge to marinate while you prepare the salad.
- Chop snow peas, carrot, cucumbers and capsicum into fine matchsticks. We did this the old-fashioned way, but a food processor with a julienne attachment would come in hand here.
- Mix julienned veggies with the bean sprouts, spring onions and almonds.
- To make dressing, whisk together rice vinegar, maple syrup, sesame oil and soy sauce. Toss with salad.
- Heat a non-stick frypan over high heat. Add prawns and cook for a couple of minutes each side or until cooked through.
- Divide salad between plates and serve topped with prawns.