No Cook Prawn Coleslaw Recipes
NO-COOK PRAWN COLESLAW
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
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
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
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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