Crunchy salad with prawns and ginger recipe
 Full of flavour, colour and crunch this high protein prawn salad can be made in advance and all mixed together just before serving. Perfect for packed lunches. Each serving provides 503 kcal, 33.7g protein, 26g carbohydrate (of which 24g sugars), 26.8g fat (of which 11.2g saturates), 11.4g fibre and 4.58g salt. 20g/¾oz fresh root ginger, peeled and finely grated2 limes, juice and zest2 tbsp soy sauce 1 tbsp runny honey 4 tbsp crunchy peanut butter 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 sliced3 spring onions, thinly sliced 30g/1oz fresh coriander, stalks finely chopped, leaves roughly chopped20g/¾oz fresh mint leaves, leaves picked and roughly chopped 200–250g/7–9oz cooked and peeled prawns 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 Method 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.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.Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. 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. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve. 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. 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. 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. 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. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. 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. 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. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve.