Asian Prawn and Celery Salad

The hot, sweet and sour vinaigrette transforms this simple-looking salad.
  • 2 tbsp rice vinegar
  • 4 tsp sesame oil
  • 5g caster sugar
  • 5g grated ginger
  • Juice of half a lime
  • Pinch of salt
  • 5 stalks celery, finely sliced
  • 3 carrots, finely sliced
  • 2 red chillis, seeds removed and finely sliced
  • 10cm piece of daikon or mooli, finely sliced
  • 200g cooked prawns, veins removed
  • Small handful coriander, roughly chopped
1) Whisk the rice vinegar, sesame oil, sugar, ginger, lime juice and salt to make a dressing, add a little more lime juice or sugar to taste. The dressing should be a balance between sweet and sour. Toss the vegetables together with the prawns and add the dressing. Top with chopped coriander.

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