If you’re looking to add to your summer salad repertoire, look no further. This one is full of juicy prawns, sweet pops of fresh pineapple, bouncy noodles and spicy hits of chilli. Ideal for your next barbecue, I reckon!
Thai Basil, Lime & Coconut Prawn Noodle Salad
150g (5.2 oz) dried rice vermicelli noodles
20 cooked prawns, peeled, deveined, tails intact
2 cups finely shredded cabbage
200g (7 oz) fresh pineapple pieces, cut into bite-sized chunks
½ cup fresh mint leaves
½ cup fresh coriander (cilantro) leaves
1 long red chilli, sliced
1 bottle Marion’s Kitchen Thai Basil, Lime and Coconut Dressing
2 tbsp crispy fried shallots
- Place the noodles in a heatproof bowl and pour over enough hot water to cover them. Set the bowl aside for 10 minutes or until the noodles have softened. Drain and rinse under cold water. Use scissors to chop them into more manageable lengths (sorry, Asian ancestors). Transfer the noodles to a large bowl.
- Add the prawns, cabbage, pineapple, mint, coriander, chilli and 2/3 cup of the dressing to the noodles. Use tongs to toss until well combined.
- Transfer salad to a platter and drizzle with the remaining dressing. Sprinkle with crispy fried shallots and serve.
