Coleslaw with Prawns
After a hectic eating schedule in Greece which included a lot of rich, yummy foods I needed to get back on track with some lighter eating. Salads are a good way to do this but they don’t have to be boring by any means. They can be a decent meal themselves. Just make sure you follow the “fresh is best” principle and you can’t go wrong. I was inspired by the many flavours I encountered in Greece and as a good food blogger I came back to experiment. Many of the salad dressings I tasted there were quite basic. But they weren’t boring. The simplicity of extra virgin olive oil mixed with lemon juice was just magical on the taste buds.
Drawing inspiration from those fresh flavours I decided to make coleslaw and give it a slight twist. I’ve never really had a good relationship with coleslaw over the years. As a child, I had to endure eating this dish drowned in really bad mayonnaise. It was devoid of any character or taste. When I set myself the task of making this I wanted it to be fresh and summery. It’s very easy to construct. I shredded a small portion of both red and white cabbages. I grated a carrot and thinly sliced some cucumbers on my mandoline. I also thinly sliced some red onions and added some freshly grated green papaya or green mango. The addition of the papaya gave it that extra lift. I just wish I had more to add as it didn’t really generate much from a single grating. And finally, I blanched some king green prawns and added them on top to make a complete meal. (I bought my prawns all cleaned and shelled. I love saving time!). The dressing was, you guessed it. A blend of extra virgin olive oil and lemon juice with some fresh sea salt and freshly cracked pepper. It was crunchy, slightly sweet, slippery and tangy at the same time. A really nice twist on an old favourite and much better this time around. Enjoy!
Pete
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