This is a great fresh, zingy, tasty salad. I love how fresh and healthy asian salads are. You can really use whatever you have in the fridge, carrots, cabbage, cucumbers and onions etc. I’m not a fan of raw onion in a salad as it repeats on me a bit so I use radish instead. This is one of those recipes where it tastes better if you can leave the dressing on overnight.

Ingredients (serves 4)

For the salad

• 200g raw or cooked king prawns, washed and deveined
• 50g wild rocket leaves
• 1 carrot, peeled and grated
• 1/3 daikon radish, scrubbed and finely sliced
• small bunch of mint, roughly chopped or torn
• small bunch of basil, roughly chopped or torn
• nest of rice noodles
• handful of raw cashew nuts
• handful pulse shoots, optional

For the dressing

• 3 tbsp sweet chilli sauce
• juice of 2 limes
• 1 tbsp fish sauce

Directions

1. If using raw prawns, cook over a medium heat for a couple of minutes each side until cooked through, set aside. Also cook your noodles to the packet instructions.
2. To assemble the salad, add the rocket leaves, radish, carrots, herbs, shoots and cashew nuts, lightly toss to combine. Add the noodles and toss with forks so they spread out evenly.
3. Make the dressing by adding all of the ingredients to a jar or bowl, shake or whisk well to combine.

Add the prawns and dressing to the salad and again toss so everything gets coated. Enjoy