Today was officially the first short sleeve and sandal day of spring in Melbourne. Utter bliss. Made even more enjoyable by my freshly spring cleaned windows. I’m in my happy place.
Just as at the start of the colder weather, soup is a fabulous meal that it seems impossible to tire of, the advent of warmer weather paves the way for the sensational salad. In search of inspiration, I pulled out Jane Lawson’s ‘Tossed’. I now have a good three week’s worth of dinner thoughts clogging my poor little brain.
photo by Harris Graber, some rights reserved
Vietnamese Prawn Salad
1/2 wombok (Chinese cabbage, napa cabbage), finely shredded
1/2 red onion, finely sliced
200g tiger prawns, cooked and peeled
200g king prawns, cooked and peeled, tails intact
1 bunch coriander (cilantro), chopped
1 bunch Vietnamese mint, chopped
Dressing
2 tablespoons palm sugar
2 tablespoons fish sauce
juice 2 limes
1 tablespoon white wine vinegar
- Combine salad ingredients
- Shake dressing ingredients together in a small jar
- Dress immediately before serving
drooool 🙂 now I just need to find prawns.
Is that tricky in your neck of the woods Kel?
This salad looks fab…we love prawns here. I must say, I am very happy indeed to be welcoming the return of the salad season. I’m relishing sitting down to the the fragrant simplicity of sun-warmed toms with olive oil, salt and loads of fresh basil.
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You have me drooling docwitch. That’s my kind of heaven. We toddled off to the Farmer’s Market at Collingwood this morning and it felt like all of Melbourne was rejoicing…except the health inspector who objected to the bags of potatoes being kept on the ground ;p
Salad is my favorite food stuff, thank you for sharing your experience