Crunchy prawn and ginger salad- delicious 20 minute meal!

Bursting with flavour, vibrant colour, and irresistible crunch, this high-protein prawn salad is a deliciously refreshing meal that’s perfect for any time of day. With a zesty hint of ginger and a satisfying blend of textures, it’s as nutritious as it is tasty. Ideal for busy lifestyles, this salad can be prepped in advance and quickly assembled just before serving, making it an excellent option for packed lunches, meal prep, or a light dinner.

Not only is it simple to make, but it also fits perfectly into a healthy eating plan. Each serving delivers a powerful nutritional punch with 503 kcal, 33.7g of protein, 26g of carbohydrates (of which 24g are sugars), 26.8g of fat (including 11.2g saturates), 11.4g of fibre, and 4.58g of salt. Thanks to the protein-rich prawns and the fibre-packed vegetables, it's both satisfying and energising.

Best of all, this crunchy prawn and ginger salad comes together in no time. With less than 30 minutes needed for preparation and under 10 minutes of actual cooking, you can whip up 4 to 6 servings in just half an hour from start to finish. It’s a quick, convenient, and flavour-packed solution for a nourishing meal you’ll want to make again and again. 

Crunchy ginger and prawn salad- ingredient list! 
Ingredient list for the dressing;
20g/¾oz of freshly peeled and coarsely grated root ginger
Juice and zest from two limes
Two tablespoons of soy sauce
One tablespoon of runny honey
Four tablespoons of crispy peanut butter

Ingredient list for the salad;
One ounce (30g) of desiccated coconut
100g/3½oz of red or white cabbage, 1 medium carrot (about 100g/3½oz), 1 red pepper, thinly sliced after the seeds and core are removed, 1 spring onion, 30g/1oz of fresh coriander, stalks finely chopped, leaves roughly chopped, 20g/½oz of fresh mint leaves, leaves picked and roughly chopped
Cooked and peeled prawns, 200–250g/7–9 ounce

Crunchy ginger and prawn salad- step by step instruction guide!

Step 1
To prepare the dressing, start by placing the freshly grated ginger into a large mixing bowl. Add the lime juice and zest, then whisk in the soy sauce, honey, and smooth peanut butter until the mixture is well combined and silky. The result should be a fragrant, tangy-sweet dressing with a hint of nuttiness and warmth from the ginger. Once blended to a smooth consistency, set the dressing aside while you prepare the rest of the salad.

Step 2
To prepare the salad, begin by placing a small, dry frying pan over a low heat. Add the desiccated coconut and toast gently for 3–5 minutes, stirring frequently to ensure even colouring and to prevent burning. The coconut should turn a light golden brown and release a rich, nutty aroma. Once toasted to perfection, carefully tip the coconut into a small bowl and set aside to cool while you continue assembling the rest of the salad.

Step 3
Next, layer the prepared vegetables directly into the bowl with the dressing, but do not mix at this stage. Add the shredded cabbage, grated carrot, thinly sliced red pepper, cucumber ribbons, and chopped spring onions, arranging them neatly on top of the dressing. This helps keep the vegetables crisp until you're ready to serve, allowing the flavours to stay fresh and vibrant.

Step 4
Next, layer the prepared vegetables directly into the bowl with the dressing, but do not mix at this stage. Add the shredded cabbage, grated carrot, thinly sliced red pepper, cucumber ribbons, and chopped spring onions, arranging them neatly on top of the dressing. This helps keep the vegetables crisp until you're ready to serve, allowing the flavours to stay fresh and vibrant.