Instead of scattering fresh coriander over this salad, why not top it with the finely chopped carrot leaves
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 320 |
| Fat | 8g |
| Saturates | 1.5g |
| Protein | 31.9g |
| Carbs | 29.4g |
| Sugars | 16.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing a mandolin, thinly slice the rainbow carrots. Julienne the slices and place them in a large bowl. Chop the spring onions diagonally. Roughly chop the basil and coriander. Add them to the bowl with the carrots.
In a small bowl, whisk together the rice vinegar, honey, salt and pepper. Pour the dressing over the carrot mixture. Toss everything together until well combined and set aside.
Finely chop the garlic and ginger and place in a small bowl. Into the same bowl add the sesame oil, gochujang and soya sauce and mix together.
Add the cooked prawns into the kimchi mixture. For a cold salad, serve the prawns as is and for a warm salad fry the prawns for an additional 2-3 minutes, until the prawns are heated through.
When ready to serve, divide the rainbow carrot slaw among 4 plates. Top each serving with the kimchi prawns. Scatter over the black sesame seeds and extra coriander.
