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Asian prawn salad

Asian prawn salad

A delicious salad, full of flavour with a lovely crunch from the mangetout and it's ready in just 15 minutes

Prep: 15mins
Cooking: none
Serves: 4

What you need:

  • 100g/4oz mange tout
  • 150g/5oz radishes
  • 3 spring onions, trimmed
  • 2.5cm/1in piece root ginger, peeled
  • 225g/8oz cooked tiger prawns
  • 1 red chilli, deseeded and sliced
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp vegetable oil
  • 1 tsp caster sugar
  • 1 (125g) leafy salad with tatsoi

What you do:

  1. Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips.
  2. Toss together the mange tout, radishes, spring onions and ginger. Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins.
  3. Add the salad leaves then toss together before serving.

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British Leafy Salads Association

British Leafy Salads Association

Gone are the days when a salad consisted of no more than a tomato and cucumber with a few leaves on the side. Thanks to the growing, production and distribution cycle and the introduction of many different types of salad leaves which are now grown in the UK, a salad can be a tasty and satisfying meal, a refreshing snack or a sumptuous starter.

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