Prawn and Mango Salad with Peanut Dressing
Ingredients
Salad
- 1 head butter lettuce, washed and dried
- 2 large carrots peeled into ribbons
- 1 ½ cups shredded red cabbage
- 1 red capsicum, deseeded and finely sliced
- 1 large ripe mango, cubed
- ½ cup fresh chopped cilantro (plus more for serving)
- 32 cooked prawns peeled and deveined.
Dressing
- 1/3 cup peanut butter
- 3 Tbsp lime juice
- 2 Tbsp maple syrup
- 1 garlic clove, pressed
- 1 tsp chilli flakes
- 3 Tbsp coconut aminos or tamari
- Water to thin
Garnish
- Roasted salted peanuts (chopped)
- Fresh cilantro
Method
1. To prepare dressing, add peanut butter, lime juice, maple syrup, garlic, chilli flakes and coconut aminos (or tamari) to a small mixing bowl. Whisk until smooth, adding water as needed to thin. Taste and adjust flavour as needed.
2. Tear the butter lettuce into bite-sized pieces. Add to a large mixing bowl with carrot, cabbage, mango, and cilantro.
3. Divide salad between serving dishes and add 8 prawns to each bowl.
4. Garnish with peanuts and cilantro.
5. Serve dressing on the side.