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Punchy Prawn, Lemon and Mixed-grain Salad

Punchy Prawn, Lemon and Mixed-grain Salad

By OcadoLifePublished on 05 September 2023Perfect for a summer spread, this Punchy Prawn, Lemon and Mixed-grain Salad from TV chef Ching-He Huang is colourful, flavoursome and ready in no time. Using pre-prepped salad leaves, grains and prawns saves time and effort, and the zesty dressing adds loads of flavour in one easy step. If you like, you could double up the dressing ingredients to make extra for another salad – it’ll keep in the fridge for 3 days.
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Time and servings

15 minsTotal time
4Servings
15 minsPrep time

Ingredients

  • 2½ cm piece ginger, finely grated
  • 1 pinch chilli flakes
  • 1 tbsp reduced-salt light soy sauce
  • 2 tbsp mirin
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 1 tbsp toasted sesame oil
  • 160g red cabbage, shredded (approx. ¼ cabbage)
  • 2 (70g) bags rocket
  • 2 (80g) bags watercress
  • 1 (250g) pouch wholegrain basmati and quinoa
  • 2 (140g) packs cooked and peeled king prawns

Method

  • Step 1

    Put the ginger, chilli flakes, soy sauce, mirin, lemon juice and sesame oil into a lidded jar; shake well. Put the red cabbage and red onion in a bowl and pour over half the dressing; stir; leave for at least 5 mins.

  • Step 2

    Meanwhile, arrange the rocket, watercress and grains on a platter. Scatter over the red cabbage and onion, then top with the prawns. Pour over the remaining dressing and serve with lemon wedges for squeezing over.