Spiced Prawn Stir-fry with a Simple Vibrant Slaw

I finally bought a food processor, and couldn’t wait to try it out so I came up with this vibrant slaw recipe for you all. Being still cold and wintery in London, I paired it with warming spicy prawns. The prawns are a favourite of mine as they are tasty and nourishing but also super quick to make. I was inspired to make the salad by a winter slaw I had in a cafe in London. I’m not particularly fond of slaw but what made this one special was its dressing: Simply avocado oil and lemon. I’d never tried avocado oil but after that salad I fell in love! I use it on everything; from my morning eggs and avocado to salads and vegetables. It has a light nutty taste and is so good for you as it is full of good fats and vitamin e. Oh and how gorgeous are the colours in this slaw? I think that’s the main reason to make it… It is freezing in London at the moment so you might not be in the mood for a raw slaw, if so cook up the prawns with some greens instead and in the meantime enjoy the colours and save the slaw recipe for warmer days!

Spiced Prawn Stir-fry with a Simple Vibrant Slaw – Gluten, Grain, Dairy and Nut free with no added salt/sugar.

Spiced Prawn Stir-fry – serves 2-3

300g raw king prawns
1/2 tsp each cumin, coriander, dried basil
1/4 tsp hot smoked paprika, hot chilli powder and turmeric
2 garlic cloves, crushed
2-3 tsp sesame oil
Large bunch of coriander
3 spring onions
1/2 lemon

Place prawns in a bowl and toss with the spices and 1 tsp of the oil. Set aside.
Finely slice the spring onions and roughly chop the coriander leaves.
Heat up 1-2 tsp of sesame oil in a wok over medium to high heat.
Add the spring onions and toss in the oil for 30 seconds or so then add the prawns. Cook, stirring constantly for about 3 minutes or until they are opaque and curled up a little. When you feel that they are done, add the coriander and a squeeze of lemon. Turn of the heat and toss well allowing to residual heat to wilt the coriander. Place in a bowl and serve.

Simple vibrant slaw – serves 4-6

1/2 red/purple cabbage
2 medium/large carrots
100g flat leaf parsley
3 tbsp avocado oil
1/2-1 tbsp nori seaweed flakes
1 tbsp lemon juice
Black pepper

Finely shred the cabbage using either a knife or to make life easier a food processor with the thin slicer in. Grate your carrots in a medium grater/ food processor and place in a large bowl along with the cabbage. Chop up your parley leaves and add them in along with generous amounts of black pepper. Pour over the avocado oil and lemon and toss, adding in seaweed flakes to taste. Serve and enjoy!

To serve:

Avocado and black sesame seeds.

With Love, Spice and Smile,

Thaïs