Crunchy wombok and prawn salad

An Asian-inspired salad with crunchy wombok, mint, coriander and prawns.

  • 20 mins preparation
  • Serves 4
  • Print


Lime dressing
  • 1 birdseye chillies, sliced
  • 1 clove garlic, crushed
  • 2 tablespoon caster sugar
  • 2 tablespoon rice vinegar
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
Crunchy wombok and prawn salad
  • 350 gram wombok (chinese cabbage), finely shredded
  • 2 celery stalks, thinly sliced
  • 2 carrots, julienned
  • 1/3 cup mint
  • 1/3 cup coriander leaves
  • 400 gram cooked large prawns, peeled, deveined, tails intact
  • 1/4 cup (35g) chopped roasted peanuts


Crunchy wombok and prawn salad
  • 1
    Combine wombok, celery, carrot, mint and coriander in a large bowl. Add prawns.
  • 2
    Whisk to combine all dressing ingredients. Add to salad and toss to combine. Top with peanuts and serve immediately.


Make the salad and dressing ahead of time and store them separately in the fridge. Toss together just before serving.

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