Ingredients

• 20g/¾oz fresh root ginger, peeled and finely grated
• 2 limes, juice and zest
• 2 tbsp soy sauce
• 1 tbsp runny honey
• 4 tbsp crunchy peanut butter
• 30g/1oz desiccated coconut
• 100g/3½oz red or white cabbage, very thinly sliced
• 1 medium carrot (approx. 100g/3½oz), grated
• 1 red pepper, seeds and core removed then thinly sliced
• ¼ cucumber (approx. 100g/3½oz), thinly sliced
• 3 spring onions, thinly sliced
• 30g/1oz fresh coriander, stalks finely chopped, leaves roughly chopped
• 20g/¾oz fresh mint leaves, leaves picked and roughly chopped
• 200–250g/7–9oz cooked and peeled prawns

Instructions

1. To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside.

2. To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside.

3. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix.

4. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day.

5. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve.