Serves 4
INGREDIENTS
24 green (raw) king prawns, peeled, tail on
1 tbsp olive oil
1 tbsp store bought Cajun seasoning
3 cups (270g/91⁄2 oz) cabbage, finely sliced
1 cup (25g/3⁄4 oz) kale leaves, finely sliced
1⁄2 cup (140g/5 oz) Greek yoghurt
1⁄4 cup (70g/21⁄2 oz) whole egg mayonnaise
60g (2 oz) sunflower sprouts (or other sprouts)
1 lime, cut into wedges to serve
Jalapeno Salsa
1⁄4 cup (60g/2 oz) pickled jalapenos
2 green spring onion (scallion), sliced
2 tbsp white vinegar
1⁄4 bunch coriander, leaves picked
2 tsp caster sugar or honey
1 tbsp olive oil
METHOD
1 Heat a non-stick frying pan over a medium heat. Coat the prawns in the olive oil, Cajun seasoning and a pinch of sea salt flakes. Cook the prawns for 2–3 minutes, or until just cooked through. Remove from the heat and set aside to cool.
2 Meanwhile, place all the jalapeno salsa ingredients into a small food processor and blend until smooth. Place the salsa into the base of serving jars.
3 Mix together the cabbage, kale, yoghurt, mayonnaise and a pinch of sea salt and place on top of the salsa in the jars. Layer on top the prawns, sprouts and lime wedges.
Recipes and Images from Salads In A Jar by Courtney Roulston published by New Holland Publishers
