Ingredients:
- 2 tablespoons apple cider vinegar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons raw honey
- 1 long red chilli, seeded and finely chopped
- 1 large carrot, julienned
- ¼ medium red cabbage, shredded
- ½ red capsicum (pepper), thinly sliced lengthways
- 1 spring onion (scallion), finely chopped
- 1 handful of mung bean shoots
- 1 handful of snow peas (mangetout), ends trimmed and cut lengthways
- 1 small handful of mint leaves, roughly torn, plus extra to serve
- 1 small handful of coriander (cilantro), roughly torn, plus extra to serve
- 1 tablespoon coconut oil
- 2 cloves garlic, crushed
- 20 medium raw prawns, peeled and deveined with tails intact
- 1 x 340 g (11% oz) packet kelp
- 1 lime, quartered, to serve
Directions
- First make the dressing. Place the apple cider vinegar, fish sauce, lime juice, honey and chilli in a small jar and shake until well combined. Set aside.
- In a large bowl, combine the carrot, cabbage, capsicum, spring onion, mung beans and snow peas. Add the mint and coriander.
- Heat the coconut oil in a pan over a medium heat.
- When hot, add the garlic and fry for 10 seconds.
- Add the prawns in two batches, cooking for about 2 minutes each side, until the prawns turn pink and are cooked through, then set aside.
- Place the noodles in a large bowl, cover them with hot water and soak for 2 minutes until the noodles are soft.
- Drain through a colander, making sure to separate any noodles that are clumped together.
- Add the noodles and prawns to the salad and gently mix together.
- Drizzle over the dressing and serve topped with extra herbs and a wedge of lime.
Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.
