in recipe - 20 May 2015
Who doesn't like a RIOT of colour on their plate? This salad, inspired by one on the menu at La Choza is uplifting, satisfying and healthy. Adding chilli garlic prawns gives it a little more substance for a complete meal but would also be good with shredded chilli marinated chicken too.
The only effort is shredding everything, not so much if you have a good food processor but I zip everything through my mandolin because I like a little danger in my life.
Mexican Street Food Salad with Chilli Garlic Prawns
Half a red cabbage, shredded finely
3 carrots, peeled and sliced into thin discs
100g radishes, sliced into thin discs
Half red onion, shredded finely
Large handful of coriander, roughly torn
Juice from 1 lime
Green chilli, finely chopped
200g raw king prawns, defrosted if frozen
Clove of garlic, crushed
Red chilli, finely chopped
Optional - sliced ripe avocado and toasted tortillas
Prepare all of the ingredients for the salad base using a mandolin, food processor or sharp knife and patience.
Heat the olive oil for the prawns in a large frying pan, add the chilli (to your heat preference) and garlic, fry for a few seconds then add the prawns. Fry for a few minutes, turning regularly until cooked through. Season.
Dress the salad with a good glug of olive oil, lime juice (you need a lot) and green chilli (to your heat preference). Season with salt if it needs it.
Arrange on a plate, top with the prawns with the avocado slices along with the toasted tortillas if using.