Ingredients
- Rainbow carrots 600g
- SpinneysFOOD Spring Onions 4
- SpinneysFOOD Fresh Basil A handful
- SpinneysFOOD Fresh Coriander A handful
- Rice vinegar 2 tbsp
- SpinneysFOOD Organic Natural Honey 1 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- Garlic 1 clove
- Ginger 1 tbsp
- Sesame oil 1 tbsp
- Gochujang 2 tbsp
- Soya sauce 1 tbsp
- SpinneysFOOD Cooked Prawns 500g
- Black sesame seeds 2 tbsp
Nutrition (Per serving)
- 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."
Rainbow carrot slaw with kimchi prawns
Korean 15 Mins Prep ยท 10 Mins Cook
- Using 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.