Hearty kale salad with a prawny, Asian twist. Makes a satiating, low-calorie meal.
Makes 2 – 3 servings.
1 bunch of Curly Kale, chopped
1 cup cooked edamame
1 large carrot, shredded
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 cups shredded red cabbage
1 handful Coriander leaves
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 ½ tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons maple syrup
1 small lime, juiced
½ tablespoon freshly grated ginger
1 – 3 tablespoons water, to thin
6 large prawns
2 tablespoons olive oil
1/2 teaspoon paprika powder
Salt and pepper to taste
Marinate prawns with paprika powder, salt, and pepper for 15 minutes.
Grill prawns on medium heat for 2.5 minutes each side, or until just cooked.
Mix to combine all ingredients for the salad dressing and set aside.
Toss all salad ingredients with the dressing.
5. Transfer salad to a serving plate, and top with grilled prawns and Coriander.
Add water to dressing gradually, to get the consistency you prefer.
If you don’t have prawns or any of these veggies in your fridge, you can replace them with leftover salad-friendly veggies, and your protein of choice!