Ingredients
2 large carrots, peeled
1 red pepper, deseeded
8 spring onions, trimmed
175g/ 6oz cucumber, deseeded
1 medium tomato, quartered
150g/ 5oz cooked tiger prawns
1 (160g) bag Leafy salad leaves (spinach, crunchy lettuce and cabbage)
For the dressing:
1 tbsp sweet chili dipping sauce
1 tbsp vegetable oil
2 tsp rice vinegar
1 tsp sesame oil
Method
Slice the carrots, pepper, spring onions and cucumber into matchstick strips and place in a large bowl. Add the prawns. Whisk all the dressing ingredients together and pour over the vegetables and prawns. Stir well, then leave to marinate for 5 minutes.
To serve, add the bag of leaves and tomato to the marinated mixture and lightly toss. Serve straight away.
Jessica Bongos-ikwue
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