Cabbage and Prawn Salad
Growing up this was known as crab salad in our house, my mum made this all the time. The seafood extender was the crab element.
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.
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.
Recipe
Serves 8-10
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
Dressing:
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
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
Dressing:
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.
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.
Enjoy!
