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Asian-Style Prawn Coleslaw with Lime Coconut Dressing

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There is no such thing as an Australian Christmas without prawns and coleslaw! The dressing used in this coleslaw offers a healthier alternative to traditional dressing except with the same creamy taste!

 

Serves: 4

Pre: 10-15 minutes

Cooking: 5 minutes

Dairy Free – Gluten Free

 

Ingredients:

Prawn and Coleslaw

400g prawns, peeled and cooked, tails on

1 spanish onion, finely chopped

1 cup chinese cabbage, finely sliced (or can use red cabbage)

1 cup kale, stems removed, roughly chopped

1 cup carrot, julienned

1 bunch coriander with stems, roughly chopped

1 bunch mint, stems removed, roughly chopped

2 tsp. ginger, grated

 

Coconut, Coriander and Lime dressing

1 tin coconut milk

1 tsp. honey

1 red chilli, finely chopped

2 tbsp. lime juice

1 tsp. lime zest

1 tbsp. fish sauce

 

Method:

In a large bowl, mix together all of the salad ingredients and prawns. In a jar or small

bowl, mix the dressing ingredients and shake well. Mix the two together and serve on

a large platter.

 

Zoe Bingley Pullin

Zoe Bingley- Pullin is a celebrity chef, nutritionist and the founder of popular online food program Falling In Love with Food which runs 4 times a year. Zoe also has her Food Tribe which is a program that you can start anytime!

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