160 g (3 cups) finely shredded Chinese cabbage (wombok)
1 large carrot, coarsely grated
100 g snow peas, finely shredded
1 bunch fresh coriander, leaves picked
40 g roasted unsalted cashew nuts, roughly chopped
600 g cooked king prawns, peeled and deveined, tails left intact
70 g Chang's Oriental fried noodles or gluten-free noodles
Lime and chilli dressing
zest of ½ large lime
juice of 1 large lime
2 tsp olive oil
1 tsp finely chopped fresh chilli
1 tsp caster sugar
½ tsp fish sauce
- To make dressing, put lime zest, juice, oil, chilli, caster sugar and fish sauce in a small bowl. Whisk to combine.
- To make salad, put cabbage, carrot, snow peas, coriander, cashews and prawns in a large bowl. Toss to combine.
- Add dressing to salad and toss to combine. Divide salad between shallow serving bowls. Sprinkle over fried noodles and serve.