This is a lovely salad. I like it for lunch or as a light dinner. I also like it on mountain bread as a wrap, it is great.
The dressing amounts are a guide, you can add less or more oil and less or more vinegar, it is up to you. I taste it as I go and keep adding until I have the flavour I like. You can use different vinegars also, white or red wine vinegar works nicely to.
You can also use mayonnaise instead, like in coleslaw, I just prefer the lightness of a vinaegrette dressing.
If you don't want to buy prawns, they can be expensive, you can leave them out, there is enough seafood extender that they won't be missed. I just love them, so I add them.
This is a great salad to take to a Christmas lunch, it looks festive and tastes great with very little effort.
500g cooked prawns, peeled, deveined, sliced in half
1 packet seafood extender, shredded
1 red capsicum, finely sliced
6 radishes, finely sliced
1 medium red onion, finely sliced
1/2 cabbage, shredded
3/4-1 cup extra virgin olive oil, can use less or more
1/4-1/2 cup white balsamic vinegar, can use more or less
Salt and white pepper, to taste
In a large bowl add prawns, seafood extender, capsicum, radishes, onion and cabbage. Toss to mix well.
Add 3/4 cup of the oil, 1/4 cup of the vinegar, salt and pepper, mix well to combine. Add the remainder of the oil and vinegar if you think the salad needs it. This salad needs a lot of dressing or it will be bland and dry. Keep adding more dressing until you love it when you taste it. Refrigerate for 2 hours.
After the 2 hours if the cabbage has released a lot of water, pour it out, you don't need it. Taste, add more dressing if needed. Cover, refrigerate until needed.
Pin it: www.pinterest.com.au/pin/399413060695165770/