No Cook Prawn Coleslaw Recipes

NO-COOK PRAWN COLESLAW

No-cook prawn coleslaw image

The easy way to five a day, a simple fresh salad teamed with a tasty tropical smoothie - vitamintastic

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 12

Ingredients

1⁄2 head white cabbage , finely shredded
1 large carrot , coarsely grated
100g radish , sliced
2 large handfuls beansprouts
handful cashew nuts
handful coriander leaves
100g cooked prawn
zest and juice 1 lime
2 tsp sugar
1 tbsp sesame oil
1 red chilli , deseeded and chopped (optional)
small knob fresh root ginger , finely shredded

Steps:

Mix all the dressing ingredients together in a large bowl, then stir in all of the other ingredients except for the prawns. Pile the salad onto two plates, then top with a handful of prawns.

Nutrition Facts : Calories 452 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 57 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.05 milligram of sodium

COLESLAW

Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

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