Gochujang Prawn Cabbage Salad
This Gochujang prawn cabbage salad is fresh, crunchy, and packed with flavour. It’s quick to throw together and makes a great light lunch or side. The spicy-savoury dressing ties everything together, and a handful of sesame seeds on top adds just the right finish.
Ingredients
- 1/2 head cabbage
- 1 red pepper, finely sliced
- 1 carrot, finely sliced or grated
- 4 spring onions, roughly chopped
- 2 tbsp kimchi (optional), roughly chopped
- 1 red chilli, finely chopped
- 200g cooked prawns
- 2 tbsp sesame seeds
Dressing Ingredients
- 2 heaped tsp gochujang
- 2 tbsp red wine vinegar
- 1 lime
- 1 tbsp honey
- 1 tsp chilli oil with bits (bits only)
- 1 tsp ginger, grated
- 2 tbsp creme fraiche, sour cream, full fat yoghurt
Step 1
Thinly slice the cabbage using a mandoline or a vegetable peeler. Toss it with ½ teaspoon of salt and set aside for 15 minutes.
Step 2
Whisk together all the ingredients for the dressing.
Step 3
After 15 minutes, squeeze out as much moisture as possible from the cabbage using your hands.
Step 4
In a large bowl, combine the cabbage, chopped vegetables, prawns, and dressing. Toss well to coat.
Step 5
Serve topped with a sprinkle of sesame seeds.