Easy / prepare ahead
Preparation time: 30 minutes Serves 6 as a main or 8 to 10 as a side
3 carrots, peeled and ribboned with a vegetable peeler ½ white cabbage, very finely sliced ½ pineapple, cut into chunks 1 red onion, very finely sliced 300g (10oz) cooked and peeled king prawns 3 spring onions, sliced 250g (9oz) basmati rice, cooked large handful coriander handful peanuts, toasted for the dressing 2tbsp Thai fish sauce 6tbsp rice vinegar 2tsp caster sugar juice 2 limes, plus extra wedges to serve pinch chilli flakes
1 Start with the dressing. Place the fish sauce, rice vinegar and caster sugar in a pan with 6tbsp water, and heat gently until the sugar dissolves. Add the lime juice and chilli flakes, and leave for a few minutes to cool.
2 Combine the salad ingredients, pour over the dressing and serve. This salad improves if left to sit in the dressing for a while, although the colours will fade slightly. Per serving: 295-177 calories, 3.3-2g fat (0.5-0.3g saturated), 50-30g carbohydrate
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