Loaded with colourful vegetables and crunchy cashews, this simple prawn salad is perfect for hot summer days.
Category: Salad
Cuisine: not set
2 tbs caster sugar
2 tbs rice vinegar
1 large carrot cut into matchsticks
200 g dried vermicelli rice noodles
1 tsp sunflower oil
24 large cooked king prawns peeled, deveined, halved lengthways
1/4 small red cabbage shredded
Large handful mint leaves
1/3 cup (50g) cashews lightly toasted, chopped
Sweet chilli dressing
1 long red chilli seeds removed, chopped
1 garlic clove crushed
1 tsp finely grated ginger
1/4 cup (55g) caster sugar
1/4 cup (60ml) rice vinegar
2 tbs lime juice
1 tbs fish sauce
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