Prawn & Rice Noodle salad
Author: Nadia Felsch
Recipe type: Lunch or Dinner
Cuisine: Gluten & refined sugar-free
Prep time:
Cook time:
Total time:
yield: 4
- 1 packet quality rice noodles (no preservatives)
- 2 handfuls peeled green prawns
- 2 garlic cloves, crushed
- ½ teaspoon chilli flakes
- 1 ½ tablespoons olive oil
- 1 cup red cabbage
- 1 large carrot
- 2 tablespoons coriander leaves
- 2 tablespoons fresh mint leaves (+1 tablespoon to serve)
- 1 lime, cut into wedges to serve
- Dressing
- 1½ tablespoons lime juice
- 1½ tablespoons maple syrup
- 1½ tablespoons tamari (GF and less refined soy sauce)
- Cook rice noodles according to instructions on packet
- Heat a griddle or frypan on medium-high heat
- Coat prawns well with crushed garlic, chilli flakes & olive oil
- Add to pan and cook for a few minutes each side, halve and set aside
- Wash & cut vegetables into long strips (a mandolin works a treat for this)
- Finely chop herbs
- Combine all ingredients to make dipping sauce
- Combine all ingredients in a large mixing bowl, coating well with the dressing
- Serve with extra mint and lime wedge
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/03/01/prawn-rice-noodle-salad/
3.2.2925