making a crunchy creamy prawn salad

October 10, 2013 at 11:03 pm Leave a comment

25-8-13 - Rachel's yoghurt inspired salad_finished 4BSummer, a word being packed away for another year along with the memories of long leisurely days playing outside, snacking on picnic salads.   This delicious Summer prawn salad, was inspired by Rachel’s Vietnamese Squid Salad recipe.  It’s creamy and tangy (thanks to Rachel’s Organic Greek Style Coconut yogurt and a generous squish of lime for the dressing), super crunchy (a mouthwatering combination of bean sprouts, carrots, cabbage and red and orange peppers), low in calories and high in colour, flavour and energy boosting. I held back on the chilli so E could enjoy it with us but can see how the addition of it next time would just temper the mildly cheek sucking zing of the lime (which E loved!)
25-8-13 - Rachel's yoghurt inspired salad_finished close up 4BThis is a summer recipe I’ll carry through the seasons with me, so crammed with immune boosting, vitality giving vitamins are the ingredients.  One cup of red peppers contains more Vitamin C than a glass of orange juice apparently.  And a study by the National Institute has linked the combined power of Vitamin C and anti-oxidant beta-carotene (loaded in red and orange foods) with preventing cataracts and macular degeneration.  Win:Win, happy tum, healthy body.

To make this yoghurt dressed prawn salad you’ll need

1 bag of cooked King Prawns
100g white cabbage, shredded
2 carrots, peeled and cut julienne style
100g bean sprouts
1 red pepper, de-seeded and chopped into slices
1 yellow pepper, de-seeded and chopped into slices
1 red chilli, finely sliced25-8-13 - Rachel's yoghurt inspired salad_ingredients 4B
For the tangy dressing
150g Rachel’s Greek Style coconut yogurt
Garlic clove, crushed
Juice and zest of 2 limes
1 tbsp Thai fish sauce
½ tsp soft brown sugar
Splash of sesame oil
Handful of fresh mint leaves, torn

  • Mix up the dressing.
  • Mix up the salad.
  • Mix them together.
  • Hey presto!

For more creative ideas for cooking with yoghurt have a nosey at http://www.rachelsorganic.co.uk/recipes.  We moved on to pud this week with these Mango and Raspberry crumble topped muffins.  More on that another day …
(sorry Dad, long gone by the time you’re here on Tuesday!)9-10-13 Rachel's muffin 4B
Disclosure: I was sent the yoghurt by Rachels to review. I was not required to write a positive review and any opinions expressed are my own.

Advertisements

Entry filed under: reviews.

wordless wednesday the ‘Ministry of food’ part 4: making mock goose for Christmas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


About Nip it in the bud


Welcome to my once-about-gardening-and-cooking blog that is now mostly about our life in Gloucester with a boy, a baby and 3 cats.

If you like what you found why not subscribe to email updates

Follow Nip it in the bud on WordPress.com

Blog Stats

  • 423,240 hits

Archives

A Gardeners Voice Featured Blog!
TOTS 100 - UK Parent Blogs

%d bloggers like this: