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
Kobe Bryant widow Vanessa publicly criticizes rapper Meek Mill for lacking 'respect' and 'tact' over song lyric
The widow of the late basketball legend has lashed out at the rapper for 'insensitive' lyric referencing her husband
By Selina Maycock •
Silent vibrator sales have rocketed during lockdown
Shh! The sales of quiet sex toys have skyrocketed during lockdown
By Laura Harman •
Cara Delevingne has ditched her signature blonde hair and is now a brunette
Cara Delevingne doesn't look like this anymore....
By Lucy Abbersteen •